Broiled Eel (Emilia-Romagna)

Fish

Ingredients

Eel - 2 1/2 pound

Croutons

Bay leaves or sage leaves - a few

Salt and pepper

Lemons, cut in wedges - 1-2

A large eel should be skinned; smaller ones do not require it. Cut the eel(s) into chunks about 1 inch long. Thread them on to skewers, alternating them with croutons. Put a bay leaf (or sage leaf) in the middle of each skewer.

Heat the broiler. Season the eels with salt and pepper and cook them under (Or over) the heat until done, turning the skewers from time to time to ensure even cooking. Serve immediately, accompanied by large wedges of lemon.

Serves 6