Stewed Eel, Comacchio Style

Ingredients

• kg eel
• onion
• stalk celery
• carrot
• parsley
• lemon peel
• water
• salt
• pepper
• spoonful strong vinegar
• tomato preserve
• bread

Instructions

1. Cut onions, celery, carrot and parsley into large pieces and boil with water, salt, pepper and half a lemon's peel until nearly cooked; discard the lemon.
2. Cut the eels into rounds, leaving them joined by a strip of flesh.
3. Layer eel and vegetables alternately in a pot; cover with the vegetable water. No oil is used.
4. Seal and simmer gently, shaking and turning but never stirring, until the joined rounds separate.
5. Add strong vinegar and tomato preserve, correct salt and pepper generously, boil a little more, and serve over fire-dried bread on hot plates.