Baked Eel (Anguilla)

Baked Eel (Anguilla)

Anguilla al forno is one of those dishes that separates the adventurous eaters from the timid ones.

Fresh eel pieces soak for three hours in a punchy marinade of olive oil, white wine vinegar, bay leaves, and bread crumbs, then get threaded onto skewers with more bay leaves tucked between each piece.

Baked and basted with the remaining marinade, the eel develops a golden crust outside while staying rich and buttery within.

If you’ve never tried eel, this is the recipe that will convert you. It’s a staple of Italian coastal cooking and a classic Christmas Eve dish in many Southern Italian homes.

Chef Tips

• Ask your fishmonger to skin it: Eel skin is tough and slippery. Save yourself the struggle and have it done at the counter.
• Turn the skewers often: Eel is fatty and cooks unevenly if left in one position. Keep rotating for a uniform crust.
• Bay leaves aren’t just garnish: Threaded between the eel pieces on the skewers, they perfume the meat as it bakes.
• Serve with lemon wedges: A bright squeeze of lemon cuts through the richness and brings everything into balance.