EEL, BACON AND PRUNE STEW
You can get your eels from the fishmonger in Chinatown in London, or most good fishmongers. I recall reading somewhere someone saying that skinning an eel is like removing a lady’s stocking. It is not, so leave the skin on. It will do no harm, and in fact holds the flesh together and enriches the sauce. Do, though, with a good pair of scissors, trim off the fins that run along the top and bottom of the eel.