Eel Livornese

Recipe Ingredients

2 lbs	908g / 32oz	Eel - from river or sea, skinned, gutted
2 cups	474ml	Basic tomato sauce - see * note
1 cup	237ml	Dry red wine
12		Caper berries
12		Gaeta olives
1 tablespoon	15ml	Hot chili flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/8 cup	18g / 0.6oz	Chopped fennel fronds

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 degrees.

In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chili flakes over medium heat and bring to a boil. Season eel pieces with salt and pepper and place into boiling sauce. Put eel into oven and bake until cooked through, about 20 minutes. Remove from oven, sprinkle with chopped fennel and serve immediately.

Source:
COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali From the TV FOOD NETWORK - (Show # CL-8780)

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