Recipe for Eels, Biarritz Style

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Yield:

Ingredients:

Amount	Ingredient
2 lb	Fresh eels
	Salt to taste
	Freshly-ground black pepper to taste
4 tbl	Extra-virgin olive oil
1 lrg	Spanish onion thinly sliced
3 x	Red bell peppers thinly sliced
1 x	Dried red chile depalette
	(French hot pepper, may substitute anchos)
4 x	Garlic cloves thinly sliced
2 oz	Jambon de Bayonne thinly sliced,
	and cut into julienne
1 cup	White Bordeaux
1/2 cup	Chopped fresh tomatoes

Instructions:

Instructions: Preheat oven to 450 degrees.

Cut the eels into 2-inch pieces and season with salt and pepper. In a 12-inch to 14-inch saute pan, heat oil until smoking. Add onion, peppers, chile, garlic and ham and saute until soft, about 8 to 10 minutes. Add wine, tomatoes, butter and eels and place in oven. Cook until eels are cooked through, about 20 to 25 minutes. Remove and serve immediately.

This recipe yields 4 servings as a main course.

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... Eels in Piquant Sauce ( All i Pebre) :: Eels, Bilbao Style ...