Today I bought some eel from Johnson's in Old Portsmouth. The fishmonger had a couple of eels he would like to sell off and I felt like having an experiment. Here's a recipe I found online. This recipe from Lorraine is a deliciously versatile freshwater fish stew. Seasoned with herbs and brought together in a rich, red wine base, it is more like a fisherman's coq au vin. What's truly lovely about this matelote recipe is that the hearty, comforting stew can be made quickly, yet tastes like it simmered for hours. Classic matelote can be made with any firm freshwater fish. However, for it to be a truly traditional preparation, it must include freshwater eel. 2 thick strips bacon, coarsely chopped 250g pearl onions, peeled 250g white mushrooms 400ml fish stock 1 bay leaf 4 sprigs parsley 1 sprig thyme 1 clove 1 medium yellow onion, finely chopped 1 shallot, thinly sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 300ml dry ...