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

Name: Eel With Olives, Chiles, and Capers (Anguilla Livernese)
Yield: 4 servings
Ingredients: 1 2 cups basic tomato sauce; 1 1 cup dry red wine; 1 12 caper berries; 1 12 gaeta olives; 1 1 teaspoon hot red pepper flakes; 1 2 pounds eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces; 1 Salt and freshly ground black pepper; 1 2 tablespoons chopped fennel fronds

From the kitchen of Carly

Tender eel roasts in a Livornese sauce of tomato, wine, briny olives, and capers with a whisper of heat. Fennel fronds finish the dish with an herbaceous brightness that cuts through the richness. Bold, deeply satisfying Italian coastal cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups basic tomato sauce
11 cup dry red wine
112 caper berries
112 gaeta olives
11 teaspoon hot red pepper flakes
12 pounds eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces
1Salt and freshly ground black pepper
12 tablespoons chopped fennel fronds

Instructions

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.