*  Exported from  MasterCook  *
 
                    HELI SPETZIOTIKO (EEL SPETZES-STYLE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Greek                            Main dish
                 Seafood                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    2       lb           Eel -- (moray, conger, OR
                         - freshwaterer), dressed,
                         - cut into 2-1/2″ thick pcs.
      1/2   lb           Onions -- roughly chopped
    3                    Sun-dried tomatoes (in oil)
                         - snipped up & soaked in:
    2       tb           Boiling water -- -OR-
    1       tb           -Tomato paste instead
      3/4   lb           Tomatoes
                         -- skinned, seeded & chopped
      1/2   ts           Honey
    1       tb           Fresh thyme -- -OR-
      1/2   ts           -Greek “Mountain” thyme
    1                    Bay leaf -- crumbled
    1                    Lemon -- zested
    1       t            Lemon juice
    2                    Garlic cloves -- minced
    1       c            Finely chopped parsley
                         -- (flat-leaf type)
    1       tb           Finely chopped fresh mint
                         Salt
                         Freshly ground black pepper
      1/2   lb           Feta cheese, crumbled
 
   In a heavy skillet 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.
   Add to the pan with the chopped tomatoes, honey,
   thyme, bay leaf, lemon zest, and garlic and simmer for
   10-12 minutes until the sauce begins to thicken.
   
   Return the eel pieces to the sauce and stir in the
   parsley, mint, and salt and pepper to taste.  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 350 degrees F for
   about 30 minutes.
   
   Source: Recipes from a Greek Island, by Susie Jacobs
   Typed for you by Karen Mintzias
  
 
 
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