Anguilla in Umido

Clean the Eel thoroughly, remove the head and tail, and cut the body into 5-7 cm pieces.

Peel and finely dice the Yellow onion. Peel and mince the Garlic. Roughly chop the Fresh parsley.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Yellow onion and sauté until softened and translucent, about 5-7 minutes.