While I’m sure the inclusion of wine is not traditional, I think it does give it a little “Je ne sais quoi.”
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 cooking liquid to reduce by about one-third. Strain the liquid, add the chopped parsley, and pour over the eel. Leave until cold, then chill for several hours to set the liquid.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.