2 pounds fresh eels |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
4 tablespoons extra-virgin olive oil |
1 large spanish onion -- thinly sliced |
3 medium red bell peppers -- thinly sliced |
1 medium dried red chile depalette (French hot pepper -- may substitute anchos) |
4 cloves garlic -- thinly sliced |
2 ounces jambon de bayonne -- thinly sliced, and cut into julienne |
1 cup white bordeaux |
1/2 cup chopped fresh tomatoes |
2 tablespoons butter |
2 pounds fresh eels |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
4 tablespoons extra-virgin olive oil |
1 large spanish onion -- thinly sliced |
3 medium red bell peppers -- thinly sliced |
1 medium dried red chile depalette (French hot pepper -- may substitute anchos) |
4 cloves garlic -- thinly sliced |
2 ounces jambon de bayonne -- thinly sliced, and cut into julienne |
1 cup white bordeaux |
1/2 cup chopped fresh tomatoes |
2 tablespoons butter |
