The 'bisato', as the Venetians call it, is an extremely popular dish in the lagoon and certainly caught the attention of Mr Scappi. He suggests using the same method with other firm fleshed fish such as tuna and turbot.
1 fresh eel weighing about 1kg/2lb 3oz, cleaned and gutted but head left on
3 garlic cloves, lightly crushed
1 tbsp fennel seeds
3 tbsp olive oil
1 tsp freshly ground black pepper
½ tsp salt
Place the eel into an earthenware pot with all the other ingredients, except the rocket and lemon, and leave to marinate for at least an hour.
Cook the eel on a charcoal grill or barbecue for 10-15 minutes on each side, or until cooked through.
Cut the eel into chunks and serve on a bed of rocket, with lemon wedges to squeeze over, if desired.
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Slow-cooked family stew with polenta
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