Eels, San Sebastian Style
| Yield: | 4 servings |
| Categories: |
| 2 | lb | Fresh eels |
| 4 | tb | Flour |
| 6 | tb | Extra-virgin olive oil |
| 4 | Chilis choriceros or ancho chilis; stemmed, seeded, | |
| And cut into 1/4" rounds | ||
| 3 | tb | Toasted pine nuts |
| 3 | Garlic cloves; thinly sliced | |
| 2 | Red bell peppers; roasted, peeled, | |
| And cut into julienne | ||
| 8 | oz | Chacoli; or other dry white wine |
| From Basque country | ||
| 1/2 | c | Fresh bread crumbs |
| 1/2 | c | Finely-chopped parsley |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
Advertisement