Recipe courtesy of Rao's

Eel Livornese

  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 4 servings
Save 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.

3-in-1 Sugar Cookies

Mulled Wine

Olive Cheese Bread

Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Four-Cheese Polenta