Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        eel -- from river or sea,
                        -- skinned, gutted
   2      cups          basic tomato sauce -- see * note
   1      cup           dry red wine
  12                    caper berries
  12                    gaeta olives
   1      tablespoon    hot chili flakes
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/8  cup           chopped fennel fronds

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Rinse eel and cut into 4-inch long pieces, pat dry. Preheat oven to 450 degrees. In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chili flakes over medium heat and bring to a boil. Season eel pieces with salt and pepper and place into boiling sauce. Put eel into oven and bake until cooked through, about 20 minutes. Remove from oven, sprinkle with chopped fennel and serve immediately. Source: COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali From the TV FOOD NETWORK - (Show # CL-8780)