Eel Spetzes Style with Tomato Sauce and Feta
|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)|
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.