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Eel with Olives, Chiles, and Capers (Anguilla Livernese)
EPICURIOUS9Ingredients
45Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups tomato sauce (basic)
- 1 cup dry red wine
- 12 caper berries
- 12 gaeta olives
- 1 tsp. hot red pepper flakes
- 2 lb. eel (from the sea or river, skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces)
- salt
- freshly ground black pepper
- 2 Tbsp. fennel fronds (chopped)
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Directions
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium730mg30% |
| Potassium510mg15% |
| Protein3g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars12g |
| Vitamin A25% |
| Vitamin C6% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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