Anguilla in umido

Method

Heat olive oil in a heavy-bottomed casserole and gently fry the onions, celery, carrots and garlic until softened, about 5 minutes. Add the eel pieces and brown lightly on all sides. Pour in the white wine and let it reduce by half, then add the tinned tomatoes, bay leaves, salt and pepper. Bring to a gentle simmer, cover, and cook for 45 minutes to 1 hour until the eel is tender and the sauce has thickened. Stir occasionally and skim any foam that rises. Adjust seasoning, remove bay leaves, and finish with fresh parsley. Serve in shallow bowls with the rich tomato sauce.