Bisato in Tecia and Bisato sull’Ara

Name: Bisato in Tecia and Bisato sull’Ara (Two Eel Dishes from Venice)
Yield: Serves Eight
Cuisine: Italy
Ingredients: salt and pepper; 450–550 g (1–1¼ lb) tomatoes, peeled, seeded and chopped; 2 cloves garlic, chopped; 150 ml (5 fl oz) Marsala; 2 or 3 sage leaves; 1½ kg ( 3¼ lb) eels; several sprigs parsley, chopped; 100 g (3½ oz) butter; 110 ml (4 fl oz) olive oil

Two Eel Dishes from Venice

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

Mediterranean Seafood

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:

Ingredients

1½ kg ( 3¼ lb) eels
110 ml (4

Europe
Italy
Pescatarian
Mediterranean

Method

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