Eel With Olives Chiles and Capers Anguilla Livernese

Ingredients

• 2 cups basic tomato sauce
• 1 cup dry red wine
• 12 caper berries
• 12 gaeta olives
• 1 teaspoon hot red pepper flakes
• 2 pounds eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces
• Salt and freshly ground black pepper
• 2 tablespoons chopped fennel fronds

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