Marinated Eel Anguilla Marinata Recipes

EEL WITH OLIVES, CHILES, AND CAPERS (ANGUILLA LIVERNESE)

Steps:

• 1. Preheat the oven to 450°F.
• 2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat.
• 3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish.
• 4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately.

MARINATED EEL (ANGUILLA MARINATA)

Steps:

• In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil.
• Add the onions, garlic, thyme, bay leaves, peppercorns, and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
• Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
• Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
• Then heat 2 Tblsp. of olive oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
• Transfer the eel to a shallow 9- by- 12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
• When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
• To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.