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

Ingredients for Eel With Olives, Chillies, and Capers (Anguilla Livernese)

• 475ml basic tomato sauce

• 240ml dry red wine

• 12 caper berries

• 12 gaeta olives

• 1 teaspoon hot red pepper flakes

• 900g eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces

• Salt and freshly ground black pepper

• 2 tablespoons chopped fennel fronds

How to make Eel With Olives, Chillies, and Capers (Anguilla Livernese)

1. Preheat the oven to 232°C.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.