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Baked eel salonika

Servings: 4

2 lb Eel (boned skinned)      1/4 c Olive oil
4 Onions; thinly sliced      1 Garlic clove; pressed
2 c Tomatoes      1/2 c Parsley; chopped
1 ts Oregano      1/8 ts Cinnamon
1 ts Salt Pepper to taste      1/2 c Red wine

(Mavrodaphne Port) Rinse eel with cold water. Oil baking pan with half of the oil. Place slices of eel on pan. Sauce: Heat remaining oil in frying pan and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos Avenel Books New York. Typed for you by Karen Mintzias

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More