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3 med. onions, quartered
1 tbsp. butter
1 tbsp. oil
1/2 eel, boned but not skinned, cut into chunks
2 tbsp. flour
4 or 5 c. water
2 tsp. salt
6 corn peppers
1 tbsp. lemon balm, chopped
1/2 tsp. allspice
2 tbsp. parsley, chopped
1/2 tsp. tarragon, chopped
1 tsp. grated lemon peel
1 tbsp. capers, chopped

Toss the onions in the butter and oil until golden. Dust the eel pieces in the flour. Brown lightly in the fat. Add the water, salt and herbs and cook gently, uncovered, for 30 minutes. Remove eel pieces. Reduce stock to thicken. Replace the eel rewarm and serve.

(Can substitute sole for the eel.) Very rich. Sprinkle with parsley to garnish.

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