Eel Livornese

Recipe Ingredients

2 lbs	908g / 32oz	Eel - filleted, skinned,
		And cut into 4" pieces
2		San Marzano tomatoes - (28 oz ea)
1 cup	237ml	Red wine
2 tablespoons	30ml	Capers
12		Gaeta olives
1 teaspoon	5ml	Red pepper
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Salt
4		Basil leaves

Recipe Instructions

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.

Source:
MELTING POT, recipe courtesy Rao's Restaurant - (Show # MP-SP01) - from the TV FOOD NETWORK

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