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Eel Spetzes Style with Tomato Sauce and Feta Recipe
|Eel||2 Pound, skinned, gutted and washed, head removed and cut into 2 1/2 inch pieces (Moray / Conger / Freshwater Eel)|
|Olive oil||3 Tablespoon|
|Onions||8 Ounce, roughly chopped (250 Grams)|
|Sun dried tomatoes in oil/1 tablespoon tomato paste||4 , snipped up and soaked in 2-3 tablespoons boiling water|
|Tomatoes||12 Ounce, skinned, seeded and the freshly chopped (350 Gram)|
|Fresh thyme/1/2 teaspoon mountain thyme||1 Tablespoon|
|Bay leaf||1 , crumbled|
|Finely grated lemon zest||1 Tablespoon, mixed with 1 teaspoon lemon juice|
|Lemon juice||1 Teaspoon, mixed with 1 teaspoon lemon juice|
|Garlic||3 Clove (15 gm), finely chopped|
|Flat leaf parsley||2 Ounce, finely chopped (50 Gram)|
|Fresh mint||1 Tablespoon, finely chopped|
|Freshly ground black pepper||To Taste|
|Feta cheese||8 Ounce, crumbled (250 Grams)|
Serving size: Complete recipe
Calories 3246 Calories from Fat 1962
% Daily Value*
Total Fat 221 g340.5%
Saturated Fat 61.9 g309.6%
Trans Fat 0 g
Cholesterol 1344.8 mg
Sodium 3551.7 mg148%
Total Carbohydrates 98 g32.8%
Dietary Fiber 22.3 g89.4%
Sugars 51.6 g
Protein 216 g432.5%
Vitamin A 830.8% Vitamin C 345.9%
Calcium 162.2% Iron 87%
*Based on a 2000 Calorie diet
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.
Then add the chopped tomatoes, tomato paste, honey, thyme, bay leaf, lemon zest and garlic to the pan and simmer for 10-12 minutes until the sauce begins to thicken.
Return the eel pieces to the sauce and stir in the parsley and mint, seasoning with salt and pepper.
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 180°C (350°F, gas 4) for about 30 minutes.