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
- 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.