Eel alla Veneziana

By Janet-2

Ingredients

• • 1 large sweet onion, sliced
• • 3 bay leaves
• • 2 tbsp. extra-virgin olive oil
• • 1 lb. fresh eel, cleaned, skinned
• • 2 tbsp. red wine vinegar
• • Sea salt to taste
• • Fresh ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In a large nonstick pan, sauté the sliced onion and bay leaves in olive oil for five minutes until the onions color slightly.

Cut eel into 1-inch pieces and season with salt and pepper. Add to the pan. Cover and cook for five more minutes, shaking the pan occasionally.

Remove lid, and deglaze the pan with red wine vinegar to evaporate. Adjust seasoning and serve over polenta.
Yields 4 appetizer-size portions.