Anguillas in Umido

Method

Heat the olive oil in a large, heavy-bottomed pot over medium heat and sauté the chopped onions until softened and golden, approximately 5 minutes, then add the minced garlic and cook for another minute until fragrant. Add the eel chunks to the pot and brown them gently on all sides, turning carefully to avoid breaking the flesh. Stir in the tomato paste and cook for 2 minutes, then deglaze with the white wine, scraping up any browned bits from the bottom of the pot. Add the tinned tomatoes, water, bay leaves, salt and pepper, bringing the mixture to a gentle simmer. Reduce the heat to low and allow the eel to braise slowly, uncovered, for 45-50 minutes, stirring occasionally, until the eel is tender and the sauce has thickened and reduced. Taste and adjust seasoning as needed, then stir through the fresh parsley just before serving. Serve hot in shallow bowls with the rich tomato braising liquid.