Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 tb Fresh thyme; -OR-
2 tb Olive oil 1/2 ts -Greek "Mountain" thyme
2 lb Eel; (moray, conger, OR 1 Bay leaf; crumbled
- freshwaterer), dressed, 1 Lemon; zested
- cut into 2-1/2" thick pcs. 1 ts Lemon juice
1/2 lb Onions; roughly chopped 2 Garlic cloves; minced
3 Sun-dried tomatoes (in oil) 1 c Finely chopped parsley
- snipped up soaked in: -- (flat-leaf type)
2 tb Boiling water; -OR- 1 tb Finely chopped fresh mint
1 tb -Tomato paste instead Salt
3/4 lb Tomatoes Freshly ground black pepper
-- skinned, seeded chopped 1/2 lb Feta cheese, crumbled
1/2 ts Honey

In a heavy skillet or wide flameproof casserole, heat 2 tablespoons olive
oil and saute the eel pieces until well browned on all sides. Remove from
the pan and add another tablespoon oil if necessary.

Add the onions and fry gently until translucent. Pound the sun-dried
tomatoes, if using, to a paste. Add to the pan with the chopped tomatoes,
honey, thyme, bay leaf, lemon zest, and garlic and simmer for 10-12 minutes
until the sauce begins to thicken.

Return the eel pieces to the sauce and stir in the parsley, mint, and salt
and pepper to taste. Move to a baking dish or earthenware casserole, if
necessary. Strew with the crumbled feta and shake the dish, so the cheese
settles a little. Sprinkle with lemon juice. Bake in an oven preheated to
350 degrees F for about 30 minutes.

Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by Karen
Mintzias

Browse by categories