Recipe - Eel Livornese

2 pound Eel, from sea or river,
peeled and gutted
2 cup 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

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

Preheat oven to 450 F.

In an oven and stoveproof earthenware pot, place tomato sauce, red wine,
caper berries, olives and chilies over medium heat and bring to a boil.
Season eel pieces with salt and pepper and place into boiling sauce. Put
eel into oven and bake until cooked through, about 20 minutes. Remove from
oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving
Posted to MCRecipe Digest V1 #361

Recipe by: COOKING LIVE SHOW #CL8780

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Tue, 31 Dec 1996 11:37:57 0500