Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fresh eels
   4      tablespoons   flour
   6      tablespoons   extra-virgin olive oil
   4                    chilis choriceros or ancho chilis -- stemmed, seeded,
                        and cut into 1/4" rounds
   3      tablespoons   toasted pine nuts
   3                    garlic cloves -- thinly sliced
   2                    red bell peppers -- roasted, peeled,
                        and cut into julienne
   8      ounces        chacoli -- or other dry white
                        -- wine
                        from basque country
     1/2  cup           fresh bread crumbs
     1/2  cup           finely-chopped parsley
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Cut eels into 2-inch pieces and roll in flour. Heat oil in an earthenware cazuela (or casserole) until smoking and brown eel pieces. Remove eels and add chilis, pine nuts and garlic and cook until garlic turns light golden brown. Add red bell peppers, eel pieces and wine and bring to boil. Lower heat and simmer for 20 minutes. Add bread crumbs and parsley and season with salt and pepper. Serve in cooking vessel. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30)