Ciriole con i piselli

• 1½ pounds (700 g) small eels
• leaves from 1 small bunch

Remove and discard the head of each eel. Rinse the eels carefully and dry them. Cut them into lengths of about 2 inches (5 cm). Chop the marjoram leaves and the onions. Shell the peas.

Put the onions and oil in a saucepan over medium heat and cook for about 5 minutes. When the onions are almost translucent, add the peas, tomatoes, marjoram, and broth. Season with salt and pepper and coo