"Eels from the Tiger are a traditional Roman delicacy - pan-cooked with soft onions, garlic, chili, tomatoes and white wine - but a much more common dish is baccalà, preserved salt-cured in a tomato sauce flauvored with anchovies, pine nuts and raisins."
in Capella, Anthony. (2005) The Food of Love. Time Warner Books. London. Pág. 65