Ingredients: Eels, Onion, Tomato, Olive oil, Garlic, Bay, coriander, river mint.
Preparation: Wash the eels very well until the white slime that they usually have is gone, wipe with kitchen paper and cut into regular bites. Season with salt. Cut the onions into slices and brown in olive oil, add the chopped tomatoes, the clove of crushed garlic, the bay leaf, coriander and mint of the stream. Let it braise a little, water with white wine, and when it evaporates introduce the eels, wrapping them well. Season in low heat, about 15 minutes. Serve with fried bread soups in olive oil.