That’s right. Eel. Eel is one of my favorite of the fishes. It is underused in America We got ours at the fish monger in the Strip District in PGH, Wholey’s.

You may be more familiar with Eel done in the Traditional Japanese Style Unagi . Eel is not a weak flavor, it does taste like fish, however it also takes on the flavor of the sauce that it is cooked in. Had this been summer, I would have grilled the eel over coals and wood and used something like Kimlan Spice Sauce as a marinade and dip base.

 

So, next time you see Eel on the menu or at your local fish monger, be brave, and take it home and cook it.

 

The Eel:

Cast Iron Dutch Oven

2 pounds eel, filleted and skinned, cut into 4-inch pieces

2 Large Portabello Mushrooms sliced

¼ cup peporcini

2 Guajillo peppers (dried)

salt/pepper/fresh/garlic slices

 

The Sauce:

 

1 (28-ounce) can San Marzano tomatoes

1 Jar of your favorite Tomato sauce (We have some home made canned this summer from the lovely Italian grandma up the street, yum!)

1 cup red wine (Have some Chianti on hand, so in it goes! Oh, and some for me!)

2 tablespoons capers

1 cup sliced black olives

3 teaspoon red pepper

3 teaspoon oregano

1/2 teaspoon salt

4 basil leaves for garnish

Directions

350F preheat

Boil the sauce ingredients for a good 20 minutes, stir often, and salt. In a heavy cast iron dutch oven, place eel with skin side down and pour the sauce over it. Cover and bake for 40 minutes or so. I like to plate this over some pasta. Mind you, you can use any meat for this dish. (Hint…Beef Roast)

 

Enjoy with some frech spelt flour bread and a good red wine! (Spelt flour bread recipe later…)