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| 2 x ca. 450 g | Fresh eels |
| 4 Esslöffel | flour |
| 6 Esslöffel | olive oil extra virgin |
| 4 | Chilis choriceros or ancho chilis; stemmed, seeded, |
| | And cut into 1/4" rounds |
| 3 Esslöffel | Toasted pine nuts |
| 3 | Garlic cloves thinly sliced |
| 2 | Red bell peppers; roasted, peeled, |
| | And cut into julienne |
| 8 x ca. 30 g | Chacoli; or other dry white wine |
| | From Basque country |
| 1/2 Tasse | breadcrumbs fresh |
| 1/2 Tasse | parsley finely chopped |
| | salt |
| | black pepper freshly ground |
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Cut eels into 2-inch pieces and roll in flour. Heat oil in an earthenware cazuela (or casserole) until smoking and brown eel pieces. Remove eels and add chilis, pine nuts and garlic and cook until garlic turns light golden brown. Add red bell peppers, eel pieces and wine and bring to boil. Lower heat and simmer for 20 minutes. Add bread crumbs and parsley and season with salt and pepper. Serve in cooking vessel. This recipe yields 4 servings as a main course.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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