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Eels, San Sebastian Style
2 lb Fresh eels
4 tb Flour
6 tb Extra-virgin olive oil
4 Chilis choriceros or ancho chilis; stemmed, seeded, and cut into 1/4" rounds
3 tb Toasted pine nuts
3 Garlic cloves; thinly sliced
2 Red bell peppers; roasted, peeled, and cut into julienne
8 oz Chacoli; or other dry white wine from Basque country
1/2 c Fresh bread crumbs
1/2 c Finely-chopped parsley
Salt; to taste
Freshly-ground black pepper; to taste
Cut eels into 2-inch pieces and roll in flour. Heat oil in an earthenware
cazuela (or casserole) until smoking and brown eel pieces. Remove eels and
add chilis, pine nuts and garlic and cook until garlic turns light golden
brown. Add red bell peppers, eel pieces and wine and bring to boil. Lower
heat and simmer for 20 minutes. Add bread crumbs and parsley and season
with salt and pepper. Serve in cooking vessel. This recipe yields 4
servings as a main course.
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