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2 pounds eel -- filleted, skinned, and cut into 4" pieces
2 cans San Marzano tomatoes - (28 oz ea)
1 cup red wine
2 tablespoons capers
12 Gaeta olives
1 teaspoon red pepper
1 teaspoon oregano
1/2 teaspoon salt
4 basil leaves
In sauce pot bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes.
In casserole, place eel with skin-side down and pour tomatoes over it. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Garnish with basil leaves.
This recipe yields 4 servings.