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Heli Spetziotiko (eel Spetzes-style)

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

INGREDIENTS

2 T 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:, OR-
1 T Tomato paste instead
3/4 lb Tomatoes
skinned seeded & chopped
1/2 t Honey, Honey OR-
1/2 t Greek "Mountain" thyme
1 Bay leaf, crumbled
1 Lemon, zested
1 t Lemon juice
2 Garlic cloves, minced
1 c Finely chopped parsley
flat-leaf type
1 T 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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