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Rice with Eel (Veneto)


Eel, cleaned and skinned - 1 pound

Olive oil- 5 tbsps

Garlic, finely chopped- 1 clove

Parsley, finely chopped- 2-3 sprigs

Bay leaf- 1

lemon juice

Rice- 2 1/2 cups

Boiling water - 10 cups

Salt and Pepper


This pleasant if somewhat substantial dish is traditionally served in Venice on Christmas Eve. Chop the eel into small pieces. Heat the oil in a large heavy pan and saute the garlic and parsley gently until golden.. Add the pieces of eel, the bay leaf and a few drops of lemon juice. Cook for about 20 minutes, then stir the rice until it has absorbed some of the fat. Gradually add the boiling water, a cupful at a time, until the rice is tender but still moist. Season with salt and plenty of pepper. Serve very hot, without cheese.

Serves 4-6

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