Wine fish stew of eels

Ask the fishmonger to skin the eels, and to gut them.
Cut into sections of 5-6 cm.

Rinse and cut the mushrooms into pieces.
Peel the spring onions.
Peel, degerm and crush the garlic.
Cut the bacon into lardons.

Sear the pieces of eel in a frying pan with a little hot oil.
Then add mushrooms, lardon and onions.
Brown, and add the garlic.
Dry a little while continuing to sauté, then pour the cognac and flambé.
Then add the flour.
Stir all, and dilute by gradually pouring all the red wine.
Season with salt, pepper and cinnamon.

Cook for 5 min, then remove the pieces of eel and reduce the sauce to become thick.
Season to taste (salt / pepper).

Just before serving, return the pieces of eel to finish cooking for 2 minutes in the hot sauce.

Serve hot (in hot soup plates).

This recipe comes from Burgundy, so for the cooking wine you can select a pinot noir if it has enough tannins, and a marc de Bourgogne instead of the Cognac.
If you caught the eels yourself, knock them out, then attach a string under the head, and the other end to something. Then cut around the skin with a knife, and pull out the skin (wear a glove, or use a paper).
A dash of good vinegar at the end in the sauce is welcome.