Eels, Biarritz Style

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 pounds fresh eels
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
4 tablespoons extra-virgin olive oil
1 large spanish onion -- thinly sliced
3 medium red bell peppers -- thinly sliced
1 medium dried red chile depalette
4 cloves garlic -- thinly sliced
2 ounces jambon de bayonne -- thinly sliced, and cut into julienne
1 cup white bordeaux
1/2 cup chopped fresh tomatoes
2 tablespoons butter
2 pounds fresh eels
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
4 tablespoons extra-virgin olive oil
1 large spanish onion -- thinly sliced
3 medium red bell peppers -- thinly sliced
1 medium dried red chile depalette
4 cloves garlic -- thinly sliced
2 ounces jambon de bayonne -- thinly sliced, and cut into julienne
1 cup white bordeaux
1/2 cup chopped fresh tomatoes
2 tablespoons butter
 

Preparation:

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 sauté pan, heat oil until smoking. Add onion, peppers, chile, garlic and ham and sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30)