Baked eel salonika
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 2 | pounds | Eel (boned, skinned) |
| ¼ | cup | Olive oil |
| 4 | Onions; thinly sliced | |
| 1 | Garlic clove; pressed | |
| 2 | cups | Tomatoes |
| ½ | cup | Parsley; chopped |
| 1 | teaspoon | Oregano |
| ⅛ | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| ½ | cup | Red wine,(Mavrodaphne, Port) |
Directions
Rinse eel with cold water. Oil baking pan with half of the oil.
Place slices of eel on pan. Sauce: Heat remaining oil in frying pan, and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad.
From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York.
Typed for you by Karen Mintzias
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