To some people eels are rather an alarming fish, yet eels properly cooked are delicious. The classical way is, of course, en matelotte, but in the Landes they make a more elaborate dish, which is quite remarkable.
Take two or three moderate sized eels, skin them, cut them in pieces about three inches long and roll them in flour. Cook them in olive oil; when they are nearly cooked, remove them and fry in the same oil two or three onions and one clove of garlic cut in slices; when these are brown, add salt and pepper, two tumblers of red wine and a cup of bouillon, then about a dozen fine prunes, stoned and previously soaked in wine (you can use the wine for the dish as directed above), bring to the boil, let it simmer about twenty minutes so that it is sufficiently reduced, and ten minutes before serving put in the pieces of eel which you have meanwhile kept hot. Serve with croûtons around the dish.