| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Greek, Seafood | 4 | Servings |
INGREDIENTS
| 2 | lb | Eel (boned, skinned) |
| 1/4 | c | Olive oil |
| 4 | Onions; thinly sliced | |
| 1 | Garlic clove; pressed | |
| 2 | c | Tomatoes |
| 1/2 | c | Parsley; chopped |
| 1 | ts | Oregano |
| 1/8 | ts | Cinnamon |
| 1 | ts | Salt |
| Pepper to taste | ||
| 1/2 | c | Red wine,(Mavrodaphne, Port) |
INSTRUCTIONS
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 Sent to me by Bill <wight@odc.net>
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