Capitone in Zimino
Braised Eel with Ceci & Spinach
Preheat oven to 450 F degrees.
Ask your fish monger to skin and gut the fresh eel and to cut them into three inch pieces. In an earthenware oven or stove resistant dish preheat olive oil until just smoking. Season the eel with salt and pepper and dredge in Wondra flour until lightly coated. Brown the eel in the oil until golden brown on all sides. In the same pan with the eel quickly toast ½ of the sliced garlic with the chili flake and add white wine to stop the garlic from taking on too much color. Cover the eel with shellfish stock and basic tomato and braise until tender, about 8 – 10 minutes.
While the eel is cooking, preheat a large sauté pan and slowly toast the remaining garlic in olive oil with the ceci beans. Add spinach and cook until wilted and water from spinach is evaporated. Split spinach mixture between four bowls and top each with three pieces of eel, a ladle of the braising liquid and a sprinkle of chopped parsley.