Eel Spetzes Style with Tomato Sauce and Feta Recipe
Ingredients
| Eel | 1 | |
| Olive oil | 3 Tablespoon | |
| Onions | 250 Gram, chopped | |
| 3-4 sun-dried tomatoes (in oil,), or snipped up and soaked in 2-3 tablespoons boiling water, or 1 tablespoon tomato paste | ||
| Tomatoes | 350 Gram, skinned | |
| Honey | 1/2 Teaspoon | |
| 1 tablespoon fresh thyme or 1/2 teaspoon mountain thyme | ||
| Bay leaf | 1 , crumbled | |
| Finely grated zest of 1 lemon, with 1 teaspoon juice | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| Flat leaf parsley | 50 Gram, finely chopped | |
| Mint | 1 Tablespoon, finely chopped | |
| Ground black pepper | 1 To taste | |
| Feta cheese | 250 Gram, crumbled | |
| Salt | To Taste | |
Directions
In a heavy frying-pan 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.
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.
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.
Chef
