Eel With Olives, Chiles, and Capers (Anguilla Livernese)
A rich and flavorful Italian dish featuring tender eel cooked in a spicy tomato-wine sauce with olives and capers. This traditional Livornese preparation combines the delicate flavor of eel with bold Mediterranean ingredients.
4 servings
40 min
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Ingredients
- •2 cups basic tomato sauce
- •1 cup dry red wine
- •12 whole caper berries
- •12 whole gaeta olives
- •1 teaspoon hot red pepper flakes
- •2 pounds eel
- •1 to taste Salt and freshly ground black pepper
- •2 tablespoons chopped fennel fronds
Cooking Instructions
- 1.
1. Preheat the oven to 450°F.
5 min
- 2.
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.
10 min
- 3.
3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish.
5 min
- 4.
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.
20 min
