Adriatic Eel Stew

Ingredients

• 1 (3 to 4-lb.) whole eel, cleaned, with head, 2” of the tail, and the wings running along top and bottom removed
• 1 1⁄2 cups flour
• 3⁄4 cup vegetable oil
• Fine sea salt
• Freshly ground white pepper
• 3⁄4 cup red wine vinegar
• 3⁄4 cup extra-virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 3 medium shallots, peeled and chopped
• 1⁄4 cup tomato paste
• 1 large bunch scallions, trimmed and chopped

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