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EEL À LA PROVENÇALE

Larousse Gastronomique: The World's Greatest Cookery Encyclopedia
 

Preparation Of Eel
To kill an eel, seize it with a cloth and bang its head violently against a hard surface.
   To skin it, put a noose around the base of the head and hang it up. Slit the skin in a circle just beneath the noose. Pull away a small portion of the skin, turn it back, take hold of it with a cloth, and pull it down hard.
   Clean the eel by making a small incision in its belly. Cut off and discard the head and the end of the tail. Wash and wipe dry.

Alternatively, when the eel has been killed, it can be cut into sections and grilled (broiled) for a short time. The skin will puff up and can then be removed. This method has the advantage of removing excess fat from the eel, particularly if it is large.
 

Eel À La Provençale
Cook 2 tablespoons (3 tablespoons) chopped onion gently in a large pan with a little oil.

Cut a medium-sized eel into even-sized slices, add to the pan, and cook until they have stiffened.

Season with salt and pepper and add 4 peeled deseeded chopped tomatoes, a bouquet garni, and a crushed clove of garlic.

Moisten with 1 dl (6 tablespoons, scant 1/2 cup) dry white wine, cover the pan, and cook slowly for 25 to 30 minutes.

10 minutes before serving, add 12 black (ripe) olives.

Arrange on a dish and sprinkle with chopped parsley.