How to Cook Eel

Cooking the Capitone or  Anguilla (the Capitone  is the female) is typical of the tradition of some Italian regions. We chose a recipe from Puglia, the  land of our father, assuming that those who are cooking the eel request the  fishmonger to prepare it.

The only tip:
If cooked with the skin: Rub the eel  with salt to remove the slimy skin.

If cooked without skin ,pass the eel  over a flame so that the skin is swollen and come off more easily. The best way to take the skin off,would be to do while it is  still alive, but the operation is not at all pleasant

1.2 kg of eel
250 gr.canned tomatoes
1 cup of vinegar

1 cup dry white wine
 2 bay leaves
 1 / 2 golden onion
 2 cloves of garlic
 1 bunch of parsley
 3 tablespoons extra virgin olive oil
 1 peperoncino ( Italian  hot pepper)
 salt

Put the eel in water and vinegar for 1 hour. Wash it and cut it into pieces of 5 cm. Without removing the skin.
Put the oil in a pan and when hot cook the pieces  with the bay leaves.

Add half a glass of wine, let evaporate, remove the pieces of eel from the pan.
Chop onion, garlic, parsley and pepper and  cook them  in the pan
Add another half glass of wine and when it has evaporated add the tomatoes, then half of a liter of water and when it has  partly evaporated, add  the pieces of  the eel
Cook for 20 minutes. Take  them out of the sauce and let cool.
Remove  the central spine bone .

 Put the fillets in the sauce and heat before serving.