Kitchen Knife (for cleaning fish)
Meat Tenderizer (to soften the eel meat before cooking)
Non-stick Skillet or Fry Pan (for pan-frying the eel)
Grill or BBQ Equipment (optional, for grilling if preferred method is chosen)
Colander (for rinsing fish and draining excess liquid)
Bowls (one for mixing ingredients and another for serving)
Cutting Board (to safely cut and prepare the eel and other ingredients)
Frying Thermometer (optional, to ensure eel is cooked to proper internal temperature)
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 gaeta olives
1 teaspoon hot red pepper flakes
2 pounds eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces
Salt and freshly ground black pepper
2 tablespoons chopped fennel fronds
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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