Anguilla in guazzetto

• 1 large eel, about 1¾ pounds (800 g)
• 7 ounces (

Rub the eel with the coarse salt to eliminate any sliminess on the skin. (This step makes it easier to grip the eel.) Make a circular cut at the base of the head and then cut down to the tail and slip off the skin. Discard the head. Rinse the eel well and cut crosswise into segments about 1¼ inches (3 cm) long. Chop the onions. Immerse the raisins in a bowl of water to plump. Bring the broth to