Name: Heli Spetziotiko (Eel Spetzes-Style)
Ingredients: 2 tb Olive oil; 2 lb Eel; (moray, conger, OR freshwaterer), dressed, cut into 2-1/2" thick pcs.; 1/2 lb Onions; roughly chopped; 3 Sun-dried tomatoes (in oil) snipped up & soaked in:; 2 tb Boiling water; -OR- Tomato paste instead; 3/4 lb Tomatoes skinned, seeded & chopped; 1/2 ts Honey; 1 tb Fresh thyme; -OR- Greek "Mountain" thyme; 1 Bay leaf; crumbled; 1 Lemon; zested; 1 ts Lemon juice; 2 Garlic cloves; minced; 1 c Finely chopped parsley (flat-leaf type); 1 tb Finely chopped fresh mint; Salt; Freshly ground black pepper; 1/2 lb Feta cheese, crumbled

Why is it that you harbor strife, bad temper, dissention, schism, and quarreling? Do we not have one God, one Christ, one Spirit of grace which was poured out on us?... Your schism has led many astray; it has made many despair; it has made many doubt; and it has distressed us all. Yet it goes on!... It is disgraceful, exceedingly disgraceful, and unworthy of your Christian upbringing, to have it reported that because of one or two individuals the solid and ancient Corinthian church is in revolt against its presbyters… The result is that the Lord's name is being blasphemed because of your stupidity, and you are exposing yourselves to danger.

Clement

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Greek	Greek, Main dish, Seafood, Ethnic	4	Servings

INGREDIENTS

2	tb	Olive oil
2	lb	Eel; (moray, conger, OR freshwaterer), dressed, cut into 2-1/2" thick pcs.
1/2	lb	Onions; roughly chopped
3		Sun-dried tomatoes (in oil) snipped up & soaked in:
2	tb	Boiling water; -OR- Tomato paste instead
3/4	lb	Tomatoes skinned, seeded & chopped
1/2	ts	Honey
1	tb	Fresh thyme; -OR- Greek "Mountain" thyme
1		Bay leaf; crumbled
1		Lemon; zested
1	ts	Lemon juice
2		Garlic cloves; minced
1	c	Finely chopped parsley (flat-leaf type)
1	tb	Finely chopped fresh mint
		Salt
		Freshly ground black pepper
1/2	lb	Feta cheese, crumbled

INSTRUCTIONS

In a heavy skillet or wide flameproof casserole, heat 2 tablespoons olive
oil and saute the eel pieces until well browned on all sides. Remove from
the pan and add another tablespoon oil if necessary.
Add the onions and fry gently until translucent. Pound the sun-dried
tomatoes, if using, to a paste. Add to the pan with the chopped tomatoes,
honey, thyme, bay leaf, lemon zest, and garlic and simmer for 10-12 minutes
until the sauce begins to thicken.
Return the eel pieces to the sauce and stir in the parsley, mint, and salt
and pepper to taste.  Move to a baking dish or earthenware casserole, if
necessary. Strew with the crumbled feta and shake the dish, so the cheese
settles a little.  Sprinkle with lemon juice. Bake in an oven preheated to
350 degrees F for about 30 minutes.
Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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