Eels, Bilbao Style
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Casserole
- Chili
- 1 cup extra-virgin olive oil
- Water
- 1 pound baby eels -- (angulas)
- 6 garlic cloves -- finely chopped
- 1/2 ancho chile -- cut fine julienne salt -- to taste freshly-ground black pepper -- to taste
Contains
Fish
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Rinse eels in cold water and drain. In a 12-inch cazuela, (or casserole), heat olive oil until smoking. Add garlic and cook until toasted light-brown. Add julienned chili and eels all at once. Stir once with a wooden spoon. Remove immediately from heat and serve. Season with salt and pepper.
- This recipe yields 4 servings as an appetizer.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board
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Wooden spoon
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Colander