4 - 6 servings
How to cook Italian Marinated Eel (Anguilla Marinata)
- 2 pounds eel, cleaned and sliced into 3-inch pieces
- 1 cup olive oil
- 4 cups thinly sliced onions
- 6 garlic cloves, sliced
- 1/2 teaspoon dried thyme
- 2 bay leaves, crumbled
- 8 peppercorns
- 1 tablespoon salt
- 1 cup white wine vinegar.
- 1 cup water
- 1/4 cup lemon juice
- 2 - 4 tablespoon olive oil
- 1 cucumber thinly sliced, to garnish
- In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil. Add the onions, garlic, thyme, bay leaves, peppercorns and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
- Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
- Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
- Then heat 2 tablespoons of oil in a heavy 10-to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
- Transfer the eel to a shallow (9x12-inch) glass, porcelain or enameled baking dish and pour over it the hot marinade.
- When it is at room temperature, cover the dish with plastic wrap and refrigerate for at least 24 hours.
- To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.
- Garnish the Marinated Eel with cucumber slices.
The Italian name for the Marinated Eel (Anguilla Marinata) is the Anguilla Marinata
The Italian Marinated Eel (Anguilla Marinata) is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
How to clean Eel:
Wash Eel thoroughly up to half an hour in cold clean water, followed by very careful scraping, may be necessary to remove final traces of slime. Gut the washed eels, taking care to slit the belly 1 inch or so beyond the vent in order to remove the kidney; scrub the gut cavity and wash it out carefully to remove all traces of blood from the backbone and throat, and then rinse the eels again.
This recipe for Italian Marinated Eel (Anguilla Marinata) serves/makes: 4 - 6 servings
The Italian Marinated Eel (Anguilla Marinata) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Eel
Preparation Method: Marinated/Uncooked