Recipe courtesy of Ed O'Neill

Eel Provencal

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: 4 servings
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Ingredients

Oven-Roasted Tomatoes: 

6 medium beefsteak tomatoes, halved and seeded

2 tablespoons olive oil

2 tablespoons fresh thyme leaves

3 cloves garlic, minced

1 small onion, finely diced

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Eel:

4 tablespoons olive oil

2 medium Yukon gold potatoes, sliced about 1/4-inch thick

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

Fillets from 3 eels (about 1 1/2 pounds)

1/4 cup pitted black olives, such as nicoise or kalamata, slivered

3 tablespoons capers 

1/4 cup assorted fresh herbs, such as parsley, chives, basil and chervil, chopped

Directions

  1. For the oven-roasted tomatoes: Preheat the oven to 350 degrees F. Place the tomatoes in an oven-safe pan or small baking dish. Top the tomato halves with the olive oil, thyme, garlic, onion and some salt and pepper. Cover the pan with foil and cook until nice and soft, 25 to 35 minutes.
  2. Remove from the oven and let cool. When cool enough to handle, peel off the tomato skins and break up the tomatoes with your hands. Refrigerate until ready to use, up to one week.
  3. For the eel: Heat a large skillet over medium heat with 2 tablespoons of the olive oil. Add the potatoes to the pan and cook, tossing occasionally, until golden brown and tender, about 10 minutes. Season with salt and pepper.
  4. While the potatoes are cooking, place a second large skillet over medium-high heat with the remaining 2 tablespoons olive oil. Sprinkle the eel fillets with salt and pepper. Sear the fillets, turning once, until golden brown, about 90 seconds per side. Add 2 cups of the roasted tomatoes, the olives and capers to the skillet and continue cooking until the sauce has thickened and the eel is cooked through, 5 to 7 minutes. Adjust the seasoning with salt and pepper. Reserve the remaining roasted tomatoes for another use.
  5. To serve, divide the potatoes among the plates and top with the eel fillets. Spoon the tomato sauce over each plate and garnish with the herbs.

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