Bisato in Tecia and Bisato sull’Ara

Two Eel Dishes from Venice

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Bisato is the Venetian name for eel, and Bisato in Tecia is a favourite Venetian recipe for it. Use eels of moderate size. You will need:


  • kg ( lb) eels
  • 110 ml (4


Skin and clean the eels. Remove the heads if you wish. Cut the bodies into pieces 5 cm (2") long. (You may marinate these for a few hours in wine vinegar with bay leaves, but this is not essential.)

When you are ready to cook them, the pieces of eel may be coated with breadcrumbs. Put them into a pan with the olive oil and butter over a strong heat, and let them turn golden-brown. Add t