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Eel Livornese
Recipe courtesy Rao’s Restaurant

Ingredients
2 pounds eel, filleted and skinned, cut into 4-inch
pieces
2 (28-ounce) cans San Marzano tomatoes
1 cup red wine
2 tablespoons capers
12 Gaeta olives
1 teaspoon red pepper
1 teaspoon oregano
1/2 teaspoon salt
4 basil leaves

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Directions
In sauce pot bring to a boil tomatoes, red wine,
capers, olives, red pepper, oregano, and salt. Cook for 15 to 20 minutes. In
casserole, place eel with skin side down and pour tomatoes over it. Cover with
foil and bake in a preheated 350 degree oven for 30 minutes. Garnish with basil
leaves.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved