Eels, Biarritz Style
| Yield: | 4 servings |
| Categories: |
| 2 | lb | Fresh eels |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | tb | Extra-virgin olive oil |
| 1 | lg | Spanish onion; thinly sliced |
| 3 | Red bell peppers; thinly sliced | |
| 1 | Dried red chile d'epalette | |
| (French hot pepper; may substitute anchos) | ||
| 4 | Garlic cloves; thinly sliced | |
| 2 | oz | Jambon de Bayonne; thinly sliced, |
| And cut into julienne | ||
| 1 | c | White Bordeaux |
| 1/2 | c | Chopped fresh tomatoes |
| 2 | tb | Butter |
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