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Title: Italian-Style Preserved Eel
Categories: Five, Seafood, Herbs
Yield: 4 servings

2 1/4 lb Eel; cut across in 3"
- pieces
3 c White wine vinegar
1 ts Kosher salt
3 Fresh bay leaves

To a medium pot set over medium-high heat, add the white
wine vinegar, 1 cup water, salt, and bay leaves and
bring to a boil. Remove from the heat and set aside to
cool to room temperature.

Set the oven @ 350ºF/175ºC.

Arrange the eel on a large rimmed baking sheet, transfer
to the oven, and roast until tender and flaky, about 20
minutes. Remove from the oven and set aside to cool to
room temperature.

Meanwhile, sanitize a 32 oz glass jar with a tight-
fitting lid: Turn the oven down to 250ºF/121ºC.

Wash the jar and place upside down on a clean baking
sheet, reserving your lid. Transfer to the oven and bake
for 20 minutes. Remove and set aside to cool to room
temperature.

To the cooled jar, add the eel and enough of the
pickling liquid to completely submerge. Seal the jar
tightly with the lid, transfer to the fridge, and
marinate for at least 24 hours and up to 7 days.

Yield: serves 4

BY Simon Bajad

RECIPE FROM: https://www.saveur.com

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