Re: I'm not sure what your point is?

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Posted by chef on April 15, 2003 at 20:31:23:

In Reply to: Re: I'm not sure what your point is? posted by AADIVER on April 15, 2003 at 16:34:15:


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Main dish
Seafood Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
2 lb Eel -- (moray, conger, OR
- freshwaterer), dressed,
- cut into 2-1/2" thick pcs.
1/2 lb Onions -- roughly chopped
3 Sun-dried tomatoes (in oil)
- snipped up & soaked in:
2 tb Boiling water -- -OR-
1 tb -Tomato paste instead
3/4 lb Tomatoes
-- skinned, seeded & chopped
1/2 ts Honey
1 tb Fresh thyme -- -OR-
1/2 ts -Greek "Mountain" thyme
1 Bay leaf -- crumbled
1 Lemon -- zested
1 t Lemon juice
2 Garlic cloves -- minced
1 c Finely chopped parsley
-- (flat-leaf type)
1 tb Finely chopped fresh mint
Freshly ground black pepper
1/2 lb Feta cheese, crumbled

In a heavy skillet 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.
Add to the pan with the chopped tomatoes, honey,
thyme, bay leaf, lemon zest, and garlic and simmer for
10-12 minutes until the sauce begins to thicken.

Return the eel pieces to the sauce and stir in the
parsley, mint, and salt and pepper to taste. 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 350 degrees F for
about 30 minutes.

Source: Recipes from a Greek Island, by Susie Jacobs
Typed for you by Karen Mintzias

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