Baked Eel in Spicy Tomato Sauce

Mario Batali's Eel Livornese

  • 2 pounds Eel (filleted and skinned; cut into 4-inch pieces)
  • 2 28- ounce cans San Marzano Tomatoes
  • 1 cup Red Wine
  • 2 tablespoons Capers
  • 12 Gaeta Olives
  • 1 teaspoon Chili Flakes
  • 1 teaspoon Oregano
  • 1/2 teaspoon Salt
  • 4 Basil leaves
step-by-step directions
step-by-step directions
  • In a heavy bottomed sauce pot, bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes.
  • In a casserole dish, 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.
Similar categories: Dinner Courses & Meals Italian Cuisine

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Mario Batali's Eel Livornese

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