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Eels, Biarritz Style
2 lb Fresh eels
Salt; to taste
Freshly-ground black pepper; to taste
4 tb Extra-virgin olive oil
1 lg Spanish onion; thinly sliced
3 Red bell peppers; thinly sliced
1 Dried red chile d'epalette (French hot pepper; may substitute anchos)
4 Garlic cloves; thinly sliced
2 oz Jambon de Bayonne; thinly sliced, and cut into julienne
1 c White Bordeaux
1/2 c Chopped fresh tomatoes
2 tb Butter
Preheat oven to 450 degrees. Cut the eels into 2-inch pieces and season
with salt and pepper. In a 12-inch to 14-inch saute pan, heat oil until
smoking. Add onion, peppers, chile, garlic and ham and saute until soft,
about 8 to 10 minutes. Add wine, tomatoes, butter and eels and place in
oven. Cook until eels are cooked through, about 20 to 25 minutes. Remove
and serve immediately. This recipe yields 4 servings as a main course.
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