Eel baked with bay leaves

Eel baked with bay leaves

Bisato sul'ara

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
20-30 bay leaves
8 large chunks fresh eel, cleaned, about 110g each
salt
pepper
1 lemon, cut into wedges

Method

  1. Preheat the oven to 200°C.
  2. Lay the bay leaves over the bottom of a shallow baking dish, then place the chunks of eel on top.
  3. Bake in the oven for 30–35 minutes, or until the eel is tender. The fat in the eels and the bay leaves will be enough to flavour the dish.
  4. Season the eels with salt and pepper to taste and serve, with lemon wedges.

Variation

  • “This typical Venetian recipe is traditionally eaten on Christmas Eve. It originates from the Comacchio Valley, south of Chioggia, where the eels are wonderful and fat. This recipe calls for chunks from a large eel and bay leaves only. Oven baking does the rest, as it regulates the amount of fat and cooks the eels perfectly. I suggest you accompany the dish with a beetroot salad.”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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