Eel Livornese

1. 1

   Rinse eel and cut into 4-inch long pieces, pat dry.

2. 2

   Preheat oven to 450 F.

3. 3

   In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chilies over medium heat and bring to a boil.

4. 4

   Season eel pieces with salt and pepper and place into boiling sauce.

5. 5

   Put eel into oven and bake until cooked through, about 20 minutes.

6. 6

   Remove from oven, sprinkle with chopped fennel and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.