Name: Eels, Biarritz Style
Ingredients: 2 lb Fresh eels; Salt; to taste; Freshly-ground black pepper; to taste; 4 tb Extra-virgin olive oil; 1 lg Spanish onion; thinly sliced; 3 Red bell peppers; thinly sliced; 1 Dried red chile d'epalette; (French hot pepper; may substitute anchos); 4 Garlic cloves; thinly sliced; 2 oz Jambon de Bayonne; thinly sliced,; And cut into julienne; 1 c White Bordeaux; 1/2 c Chopped fresh tomatoes; 2 tb Butter

Brownlow North, the Scottish lay evangelist of the 19th century, has a sermon on this subject in which he calls this sin, the sin of spiritual intermarriage, the worst sin, the most catastrophic sin of all the sins identified in the Bible that can be committed by a Christian man or woman. In his own words: “In reading my Bible I find no sin there recorded, if we except the sin of our first parents, which has brought greater curse upon the earth, or which is more positively forbidden, both in the Old and New Testament” (Wilt Thou Go with This man? p. 112). For, you see, that sin corrupts the stream of believing life and may lead to the damnation of thousands, as it did many times in the Bible.

Robert Rayburn

CATEGORY	CUISINE	TAG	YIELD
	Spanish	Med01	4	servings

INGREDIENTS

2	lb	Fresh eels
		Salt; to taste
		Freshly-ground black pepper; to taste
4	tb	Extra-virgin olive oil
1	lg	Spanish onion; thinly sliced
3		Red bell peppers; thinly sliced
1		Dried red chile d'epalette
		(French hot pepper; may substitute anchos)
4		Garlic cloves; thinly sliced
2	oz	Jambon de Bayonne; thinly sliced,
		And cut into julienne
1	c	White Bordeaux
1/2	c	Chopped fresh tomatoes
2	tb	Butter

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.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1A30 broadcast 02-05-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-06-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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