Eel With Olives, Chiles, And Capers (Anguilla Livernese)

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
123
FAT
6%
CHOL
0%
SOD
5868%

Comments

Add a comment

Ingredients for 4 servings

2 cups basic tomato sauce

1 cup dry red wine

12 caper berries

12 gaeta olives

1 teaspoon hot red pepper flakes

2 pounds eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces

Salt and freshly ground black pepper

2 tablespoons chopped fennel fronds

You might also like

Crab And Avocado Sandwiches With Mango
Cat Cora
Creamy Polenta With Roasted Cherry Tomatoes And...
The Year In Food
Sweet Potato Clam Chowder With Bacon
Cat Cora
Polenta With Shredded Chicken, Fontina, And Sa...
Framed Cooks
Creamy Polenta Recipe
Pamela Salzman
Braised Short Ribs With Mascarpone Polenta
Framed Cooks
Marinated And Glazed Swordfish
Wolfgang Puck
Shrimp Scampi With Zucchini Noodles
One Hungry Mama
Shrimp Scampi With Spinach
Real Simple
Profiteroles - Cream Puffs - Choux À La Crème
La Tavola Marche