Baked Eels (Calabria)

Fish

Ingredients

Small Eels - 2 - 2 1/2 pounds

Olive oil - 5 tbsps

Onion, finely chopped - 1

Flour

Dry white wine - 1 3/4 cups

Ripe tomatoes - 1 pound

Salt and pepper

Parsley, finely chopped - 2-3 sprigs

Garlic, crushed - 1 clove

Bay leaf - 1

Clean the eels, chop off their heads but do not skin them. Wash carefully under running water and chop each eel into pieces about 4 inches long.

Heat the olive oil in a casserole and saute the onion until golden brown. Coat the pieces of eel lightly with flour and add them to the pan. Fry the eels gently, turning them from time to time with a wooden spoon. Moisten with the wine and let this evaporate slowly.

Peel and chop the tomatoes, discarding seeds. Add the tomatoes to the casserole, season with salt and freshly ground pepper , and add the parsley, garlic and bay leaf. Cover the casserole and cook over a gentle heat for 30 minutes longer, or until eels are tender.  Serve very hot.

Serves 6