Kenmore Live Studio: Christmas Eve Feast of the Seven Fishes – Eel Puttanesca Recipe

Here at the Kenmore Live Studio Chef Michael Ponzio of Rosebud Restaurants prepares traditional Italian food typically found in the Feast of the Seven Fishes (festa dei sette pesci), also known as The Vigil. Watch to learn how to prepare Rosebud Eel Puttanesca!

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Recipe: Rosebud Eel Puttanesca
Chef: Michael Ponzio
Yield: Serves 4

1 lb Eel, Skinned and Cleaned
All Purpose Flour
Kosher Salt
1 clove Garlic, sliced
1 Anchovy
2 Calabrian
1 tsp Crushed Red Pepper
¼ bunch Parsley, Chopped
¼ cup Gaeta
¼ piece Red Onion, Sliced
1 Yellow Bell Pepper, Julienned
1 rib Celery, Julienned
2 oz Red Wine Vinegar
2 oz Red Wine
2 cups Marinara Sauce
1 tbsp Capers

1. Lightly season the eel with salt and dust with flour
2. Heat a medium saucepot with some olive oil and lightly brown the eel on all sides
3. Once brown, add the garlic and anchovy until the garlic is golden brown
4. Add the parsley, pepperoncini, crushed red pepper and olives to the pan and sauté for 2 minutes
5. Add in the onions, bell pepper and celery and sauté for 2 more minutes
6. De-glaze the pan with the vinegar and cook until the vinegar has reduced by half
7. Pour in the red wine and reduce by half
8. Add in the marinara sauce and capers and simmer for 5-7 minutes until the eel is tender.


eventName: Special Event Christmas Eve Under the Sea
eventLiveDate: 12/15/11
talentName: Michael Ponzio
segmenttypeID: 3

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