Skin, then gut 2-3 lbs. eel, cut into 2-inch pieces, wash and dry, sprinkle with lemon juice, and refrigerate 1/2 hour. In pot combine 6 cups water, 1 portion soup greens, 2 onions, 2 teaspoons to1 Tablespoon salt, several peppercorns and allspice grains, 1/2 a bay leaf and 2 cloves. Bring to boil, reduce heat and cook 20 minutes.

Strain stock, add 1 cup dry white wine and juice of 1 lemon, place rinsed eel in stock, bring to gentle boil and cook on low heat 40 minutes. Switch off heat and let stand covered until cooled to room temperature. Transfer eel to jar or crockery bowl, cover with stock, seal with plastic wrap and refrigerate overnight.

Serve with cold mayonnaise-based sauce of choice. 

Note: Carp, pike, walleye, whitefish, catfish, trout, pike, cod, or other freshwater and ocean fish may be marinated this way.