Antonio Carluccio, Priscilla Carluccio

Anguilla alla Luciana

Eel Baked with Bay Leaves

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Preparation info
  • For

    6-8

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Luciana Florio, a remarkable gentile donna from Naples, gave us an enormous amount of patient help and this wonderful recipe. The brilliant results belie the simplicity of the preparation. Needless to say the eel has to be alive, or freshly killed by the fishmonger if you cannot do it.

Ingredients

  • 1 large eel, weighing about 1.25 kg (2½ lb), or 2 weighing 800

Method

Preheat the oven to 200°C/400°F/gas 6. Kill and skin the eel if your fishmonger has not already done so. Gut the eel and rub with a cloth to remove some of the shine. Cut into 7.5 cm (3 inch) chunks and layer in a terracotta pot, adding some bay leaves and coarse salt between each laye