PREPARATION

Wash the eels under a stream of cold water, evisceratele and cut pieces of about 10 cm.
In a saucepan, sauté the sliced onion and crushed garlic cloves with the olive oil evo, just begin to brown, add the vinegar and let it boil. Add the basil, mint and bay leaf and cook for another 5 minutes.
Put small pieces of eel in an earthenware dish and pour over the marinade to cover them completely, then cover with a tea towel and leave to macerate light for at least 4 days.
A pleasure you can add to the marinade also of black pepper and a few slices of lemon.