Cut the eel into 2-inch lengths and place in a saucepan with the onion, carrots, bouquet garni, lemon peel, white wine, vinegar, salt, and a few black peppercorns. Add sufficient fish stock just to cover the contents of the pan. Bring slowly to a boil, then cover the pan, lower the heat, and simmer gently for 1 hour.
Remove the eel with a slotted spoon and place in a deep dish. Boil the