Recipe courtesy of Sara Moulton
4 servings



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

Preheat oven to 450 F.

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. 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.


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