HELI SPETZIOTIKO (EEL SPETZES-STYLE)

      Title: HELI SPETZIOTIKO (EEL SPETZES-STYLE)
  Categories: Greek, Main dish, Seafood, Ethnic
       Yield: 4 Servings
  
       2 tb Olive oil
       2 lb Eel; (moray, conger, OR
            - freshwaterer), dressed,
            - cut into 2-1/2" thick pcs.
     1/2 lb Onions; roughly chopped
       3    Sun-dried tomatoes (in oil)
            - snipped up & soaked in:
       2 tb Boiling water; -OR-
       1 tb -Tomato paste instead
     3/4 lb Tomatoes
            -- skinned, seeded & chopped
     1/2 ts Honey
       1 tb Fresh thyme; -OR-
     1/2 ts -Greek "Mountain" thyme
       1    Bay leaf; crumbled
       1    Lemon; zested
       1 ts Lemon juice
       2    Garlic cloves; minced
       1 c  Finely chopped parsley
            -- (flat-leaf type)
       1 tb Finely chopped fresh mint
            Salt
            Freshly ground black pepper
     1/2 lb Feta cheese, crumbled
  
   In a heavy skillet or wide flameproof casserole, heat 2 tablespoons
   olive oil and saute the eel pieces until well browned on all sides.
   Remove from the pan and add another tablespoon oil if necessary.
   
   Add the onions and fry gently until translucent. Pound the sun-dried
   tomatoes, if using, to a paste. Add to the pan with the chopped
   tomatoes, honey, thyme, bay leaf, lemon zest, and garlic and simmer
   for 10-12 minutes until the sauce begins to thicken.
   
   Return the eel pieces to the sauce and stir in the parsley, mint, and
   salt and pepper to taste.  Move to a baking dish or earthenware
   casserole, if necessary. Strew with the crumbled feta and shake the
   dish, so the cheese settles a little.  Sprinkle with lemon juice.
   Bake in an oven preheated to 350 degrees F for about 30 minutes.
   
   Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by
   Karen Mintzias
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