SAUTEED EEL - ANGUILLA SOFFRITTO

 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.

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.

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.

CHRISTMAS EVE MUST-HAVES - Capitone and Baccala'

At our home, besides other traditional dishes, it’s not Christmas Eve without capitone (eel) and baccalà.  Capitone is for the diehards and fried baccalà for the younger generation.  They refer to the capitone as “gross” and “slimy”.  Did you know that capitone is a female eel so named because its head is bigger than the male ?  The name derives from the Latin “capitonem” which means “with a big head”.



Cut Capitone

Capitone in Salsa di Pomodoro

Ingredients

1 1/2 lb. capitone (eel)

3 garlic cloves

1 peperoncino or hot pepper

1 cup of tomato salsa

1 teaspoon of paprika

1/4 cup extra virgin olive oil

Salt and pepper to taste 

Tradition

On December 23, I go to my Italian fish monger and, as tradition wants, I bring the eel home alive.  I place it in a large plastic container where it awaits its fatal hour.  In my basement kitchen, I grasp the eel by placing one hand on its neck and the other on the tail as my husband performs the decapitation by one blow on the neck with a cleaver.  I immediately throw away the head and proceed gutting and quickly scrubbing it.  At this point, one may choose to remove the skin.  I leave the skin on and cut it into pieces.

Capitone in Salsa di Pomodoro
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

As described above, clean, dry and cut the eel into pieces .  In a casserole, add oil, tomato salsa, minced garlic and paprika.  Bring to a boil and then add the eel and 1 cup of water.  Let it evaporate and add the peperoncino, salt and pepper.  Simmer over medium heat for 30 minutes.  Let it rest before serving.

Capitone Arrosto

Capitone arrosto

Ingredients

1 1/2 lb. eel

1 tablespoon of olive oil

2 cloves minced garlic

4 or 5 bay leaves

Salt and freshly ground black pepper to taste

2 lemons, zest only

• Pre-heat oven to 350 degrees
• Rub the capitone pieces with the olive oil and minced garlic and place in a baking dish.  Sprinkle with the lemon zest, salt and freshly ground pepper.
• Add the bay leaves and roast in the oven for about 40 minutes until done, turning once during the cooking process.
• It is very fat and will roast in its own fat

Baccala' Arrosto

Baccala' arrosto

I just love the smell of dry peperoncini burning over the flame of a burner.

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