Matelote d’Anguille

• 1 kg (2¼ lb) fresh eels, skinned and filleted
• salt and freshly ground pepper

Cut into pieces 5-6 cm (2-2¼ in) long. Season with salt and pepper.

Reserve mushroom caps whole, and place all remaining ingredients in a pan. Boil and reduce by one-third.

Add, simmer for 30 minutes to reduce by a third. Strain.

Cook in 50 g (2 oz) of the butter for 15 minutes until tender. Add the mushroom caps for the last few minutes. Keep warm.

Add remaining