Capitone Soup

Preparation:

Preparation: Clean the eel, remove the head, cut it into pieces, wash them well and dry them. Pour the oil into an earthenware pan, add the chopped onion and the crushed garlic and brown them. Put in the pieces of eel, after a few minutes pour in the wine, let it evaporate, add the tomato sauce, sprinkle with half a glass of water and vinegar (in the proportion of 4/5 water and 1/5 vinegar), season with salt, chopped red pepper and a pinch of thyme, bay leaf and oregano minced together. Bring to the boil, lower the heat and cook, covered, for about twenty minutes. Just before serving, put the slices of bread browned in the oil into individual bowls and pour over the pieces of eel and the broth.