Baked Eels (Veneto)

Fish

Clean 2 medium sized eels and rub their skins with a piece of paper generously sprinkled with wood ash to remove the fat. Wash them and cut them into largish pieces. In a baking dish, a copper one if possible, arrange a layer of 12 bay leaves and place the pieces of eel on top. Salt generously, moisten with a little water and cover with another 12 bay leaves. Bake in a moderate oven (375F) for 1 hour.

Serves 4