Eels, Biarritz Style


Course : Italian
Source:
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

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 (French hot pepper -- may substitute anchos)

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 (French hot pepper -- may substitute anchos)

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 / Directions:


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)


Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Italian Recipes