Recipe courtesy of Rao's

Eel Livornese

Save Recipe
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 4 servings
Share This Recipe

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

Directions

  1. 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.
Broccoli and Italian Sausage Baked Pasta
PREMIUM
26m Easy 100%
CLASS
Tomato Baked Eggs
PREMIUM
Michael Symon

Tomato Baked Eggs

21m Easy 100%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS
Crispy Baked Chicken Wings
PREMIUM
25m Easy 100%
CLASS