1 teaspoon seafood seasoning (recommended: Old Bay)
1 teaspoon Cajun seasoning
3 teaspoons salt
1 cup blended oil
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 teaspoon freshly ground black pepper
1/2 cup white wine (recommended: Chablis)
2 teaspoons butter
Steps:
Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour.
Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce.
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 red pepper
1 teaspoon oregano
1/2 teaspoon salt
4 basil leaves
Steps:
In sauce pot bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes. In casserole, 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.
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bellatavia on December 27, 2016 . We made this for Christmas Eve and I don't know if we didn't cook it long enough, or if we got the wrong kind of eel, but while the sauce was delicious, the fish itself was unappetizing, difficult to eat, and rubbery. From eatyourbooks.com
Astray Recipes: Eel livornese. Eel livornese. Yield: 1 Servings. Measure Ingredient; 2 pounds: Eel, from sea or river, peeled and gutted: 2 cups: Basic tomato sauce: 1 cup: Dry red wine: 12 : Caper berries : 12 : Gaeta olives: 1 tablespoon: Hot chili flakes: ⅛ cup: Chopped fennel fronds: Rinse eel and cut into 4-inch long pieces, pat dry. Preheat oven to 450 F. In an oven and … From astray.com
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Recipe Instructions. In sauce pot bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes. In casserole, 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. From cookingindex.com
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