Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Mexican griddle — toasts chiles, warms tortillas, sears salsa
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Mexican griddle — toasts chiles, warms tortillas, sears salsa
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 450°F. 2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat. 3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish. 4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately.