Eel Livornese

Name: Eel Livornese
Ingredients: 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; 1/8 cup chopped fennel fronds

7 ingredients

6 steps

Ingredients

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
1/8 cup chopped fennel fronds

Directions

1

Rinse eel and cut into 4-inch long pieces, pat dry.
2

Preheat oven to 450 F.
3

In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chilies over medium heat and bring to a boil.
4

Season eel pieces with salt and pepper and place into boiling sauce.
5

Put eel into oven and bake until cooked through, about 20 minutes.
6

Remove from oven, sprinkle with chopped fennel and serve immediately.