Name: Eels, Bilbao Style
Ingredients: 1 lb Baby eels; (angulas); 1 c Extra-virgin olive oil; 6 Garlic cloves; finely chopped; 1/2 Ancho chile; cut fine julienne; Salt; to taste; Freshly-ground black pepper; to taste

But the animal sacrifices weren’t that substitute. No person was ever delivered from divine judgment by the death of any animal. The repeated sacrifice of animals was simply a continual symbol of the fact that God does deliver by the death of an innocent substitute, but no animal was ever satisfactory to God and so the sacrifices went on and on and on and on by the millions. And the people waited for a sacrifice that would be satisfactory to God, to which all those unsatisfactory sacrifices pointed. That day came on that Friday when God chose His lamb and offered Him as a sacrifice, a substitute for sinners, and poured out His wrath on that innocent substitute.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Med01	4	servings

INGREDIENTS

1	lb	Baby eels; (angulas)
1	c	Extra-virgin olive oil
6		Garlic cloves; finely chopped
1/2		Ancho chile; cut fine julienne
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Rinse eels in cold water and drain. In a 12-inch cazuela, (or casserole),
heat olive oil until smoking. Add garlic and cook until toasted
light-brown. Add julienned chili and eels all at once. Stir once with a
wooden spoon. Remove immediately from heat and serve. Season with salt and
pepper. This recipe yields 4 servings as an appetizer.
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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