Eel broth

Preparation:

Preparation: Skin and eviscerate the eels, removing the heads and cutting them into pieces. Brown the chopped onion and parsley in the oil; add the tomato sauce and 1/2 glass of water. Cook for a few minutes, add salt and place the eel on it; gradually sprinkle with the vinegar and once it has evaporated add a little water and cook over low heat with the container covered, adding water from time to time. Serve.