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Baked eel (anguilla)
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| Artist: |
_ |
| Categories: |
Baked, Italian, Seafood, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Olive oil | | 2
| tbsp | Wine vinegar | | 2
| | Bay leaves | | 1
| tsp | Salt | | 1/2
| tsp | Pepper | | 1
| tbsp | Bread crumbs | | 2
| lbs | Eel (large variety), skinned | | | -and cut into 4-inch pieces |
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Procedures:
| 1 | Additional bay leaves | | 2 | mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. | | 3 | Marinate eel pieces in this mixture 3 hours, turning frequently. | | 4 | Place eel pieces on skewers, alternating with bay leaves. | | 5 | Place skewers in greased baking dish, and bake in moderate oven (375), 30 minutes, turning often. | | 6 | Brush with remaining marinade while cooking. | | 7 | Serves 4 |
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