Eel en Matelote

• 5 tbsp butter
• 1 large onion, sliced
• 1 large carrot, minced

Melt 4 tbsp of the butter in a wide saucepan and, when foaming, add the onion, carrot, and garlic. Sauté until golden but not brown. Add the bouquet garni, and season with salt and pepper. Place the eel pieces on top and pour the wine over - there should be sufficient just to cover the fish. Bring to a boil and simmer for 20-25 minutes.

Meanwhile, cook the pearl onions in boiling salted