Capitone or eel is sought after as a traditional Christmas Eve food.
But, today I'm happy to be able to bring this freshly caught eel directly to our plate.
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| Sauteed eel - Anguilla soffritto |
Let me explain what capitone is. In Italian, there are two different nouns we translate with eel in English: capitone and anguilla. Both are, in fact, the same fish, but while anguilla refers to the male, which is smaller, capitone refers to the much longer and larger female.
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| Eel or Anguilla |
Eel is a very fatty, rich fish, thus very nutritious. It is used around the world in many different ways, from grilled dishes to sushi.
How do we cook it? Simple: we sauté it! Just cut the fish in sections a couple of inches long and marinate in a little olive oil, couple of bay leaves, clove of garlic, fresh peperoncino, salt and pepper for about an hour.
In a frying pan, add a little more olive oil, place the eel. Cook it for half-hour turning it every few minutes in order to brown the pieces.
Serve warm.
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