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  Recipe Home » Greek » Heli Spetziotiko (Eel Spetzes-Style)
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  Heli Spetziotiko (Eel Spetzes-Style)
  Category: Greek
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 327
Ingredients:
2 tbsp 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 tbsp Boiling water, -OR-
1 tbsp -Tomato paste instead
3/4 lb Tomatoes - skinned, seeded & chopped
1/2 tsp Honey
1 tbsp Fresh thyme, -OR-
1/2 tsp -Greek "Mountain" thyme
1 Bay leaf, crumbled
1 Lemon, zested
1 tsp Lemon juice
2 Garlic cloves, minced
1 cup Finely chopped parsley - (flat-leaf type)
1 tbsp Finely chopped fresh mint
Salt
Freshly ground black pepper
1/2 lb Feta cheese, crumbled
Instructions:
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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