Capitone in bianco or Anguilla in bianco is a very traditional recipe that is very common in most parts of Italy for the day before Christmas when, in theory, you should not eat meat. Ingredients are for 4 people. I used kilos, just convert into lbs.
1 kg of eel (anguilla or capitone)
56 fresh bay leaves (yes, 56, it is a symbolic number etc)
Some rosemary (rosmarino)
23 juniper berries
2 cloves of garlic (aglio)
1 small glass of dry white wine
1 lemon (limone)
1 tablespoon brandy
6 tablespoons of olive oil.
PREPARATIONWash, gut and skin the eel iI. Cut it into 3 inch pieces, flour them and fry in a frying pan in which you had heated 4 tablespoons of oil with garlic. As soon as the fish is coloring, put salt and pepper and pour the wine, lemon juice, brandy and a ladle of water. Then add the bay leaf, rosemary and juniper berries. Cover and cook over moderate heat for about 30 minutes, adding a little ‘water if gravy iI would shrink too. A few seconds before turning off add 2 tablespoons of oil.