Baked Eel Salonika

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Eel Salonika

seafood, greek

1 karen mintzias
2 lb eel (boned, skinned)
1/4 cup olive oil
4 onions; thinly sliced
1 garlic clove; pressed
2 cup tomatoes
1/2 cup parsley; chopped
1 teaspoon oregano
1/8 teaspoon cinnamon
1 teaspoon salt
1 pepper to taste
1/2 cup red wine,(mavrodaphne, port)

Rinse eel with cold water. Oil baking pan with half of the oil. Place slices of eel on pan. Sauce: Heat remaining oil in frying pan, and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias