Heli spetziotiko (eel spetzes-style) Recipe

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Heli spetziotiko (eel spetzes-style)

Artist:	_	Yield:	4
Categories:	Eastern European, Greek, Seafood	Rating:	0
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Ingredients:

		Karen Mintzias
2	tbsp	Olive oil
2	lbs	Eel, (moray, conger, OR
		- freshwaterer), dressed
		- cut into 2-? thick pcs.
1/2	lbs	Onions, roughly chopped
3		Sun-dried tomatoes (in oil)
		- snipped up & soaked in:
2	tbsp	Boiling water, -OR-
1	tbsp	-Tomato paste instead
3/4	lbs	Tomatoes
		-- skinned, seeded & chopped
1/2	tsp	Honey
1	tbsp	Fresh thyme, -OR-
1/2	tsp	-Greek "Mountain" thyme
1		Bay leaf, crumbled
1		Lemon, zested
1	tsp	Lemon juice
2		Garlic cloves, minced
1	cup	Finely chopped parsley
		-- (flat-leaf type)
1	tbsp	Finely chopped fresh mint
		Salt
		Freshly ground black pepper
1/2	lbs	Feta cheese, crumbled

Procedures:

1	In a heavy skillet or wide flameproof casserole, heat 2 tablespoons olive oil and saute the eel pieces until well browned on all sides.
2	Remove from the pan and add another tablespoon oil if necessary.
3	Add the onions and fry gently until translucent.
4	Pound the sun-dried tomatoes, if using, to a paste.
5	Add to the pan with the chopped tomatoes, honey, thyme, bay leaf, lemon zest, and garlic and simmer for 10-12 minutes until the sauce begins to thicken.
6	Return the eel pieces to the sauce and stir in the parsley, mint, and salt and pepper to taste.
7	Move to a baking dish or earthenware casserole, if necessary.
8	Strew with the crumbled feta and shake the dish, so the cheese settles a little.
9	Sprinkle with lemon juice.
10	Bake in an oven preheated to 350 °F for about 30 minutes.