Crinella Family Cookbook
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Table of Contents
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Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
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Eels Marinara
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If there is one seafood that has gotten a bad rap it is eels. We would
sometimes be lucky enough to catch one or two of them when fishing for
rock cod and red snapper off of Angel's Island, in San Francisco Bay.
Nona Zurlo would ignore the rest of the fish and go after the eels,
perhaps the most prized of all seafood delicacies.
2 pounds, fresh black eels, cleaned and cut crosswise into 3" thick pieces
1/2 cup, olive oil
1 medium white onion, minced
4 medium garlic cloves, crushed
1/2 fresh lemon rind
1/2 teaspoon, dried tarragon
2 tablespoons, tomato paste, diluted in 1/2 cup warm water
1/2 cup, dry white wine
1/2 teaspoon, salt
1 teaspoon, ground black pepper
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Sauté onion, garlic, lemon peel and tarragon in a medium sized
sauce
pan, until garlic is golden brown. Discard garlic.
Add eels and cook
over a low flame for 4 or 5 minutes, turning occasionally.
Add tomato
paste mixture and wine.
Simmer uncovered for 10 minutes.
Add salt and
pepper to taste and simmer for another 10 minutes, until most of the
moisture is gone.
Serves 6, accompanied by seafood risotto.
Enjoy with our
2006 Pinot Noir.
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