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Eel Spetzes Style with Tomato Sauce and Feta

Greek.Cookery's picture
  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)
  Honey 1⁄2 Teaspoon
  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
  Salt 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Eel Spetzes Style With Tomato Sauce And Feta Recipe