Eels, San Sebastian Style

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

Ingredients:

2 pounds fresh eels
4 tablespoons flour
6 tablespoons extra-virgin olive oil
4 medium chilis choriceros or ancho chilis -- stemmed, seeded, and cut into 1/4 inch rounds
3 tablespoons toasted pine nuts
3 cloves garlic -- thinly sliced
2 medium red bell peppers -- roasted, peeled, and cut into julienne
8 ounces chacoli -- or other dry white wine
1/2 cup fresh bread crumbs
1/2 cup finely-chopped parsley
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 pounds fresh eels
4 tablespoons flour
6 tablespoons extra-virgin olive oil
4 medium chilis choriceros or ancho chilis -- stemmed, seeded, and cut into 1/4 inch rounds
3 tablespoons toasted pine nuts
3 cloves garlic -- thinly sliced
2 medium red bell peppers -- roasted, peeled, and cut into julienne
8 ounces chacoli -- or other dry white wine
1/2 cup fresh bread crumbs
1/2 cup finely-chopped parsley
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30)