Preparing for La Vigilia: Stewed Eel, or Anguilla al Pomodoro

We're in the final rush towards Christmas; I realized, when Cyndee asked for a source for eel (people suggest either Italian or Japanese markets), that though I had recipes for fried or grilled eel, I hadn't said anything about stewing it.

Eel is quite flavorful, and because it's fairly oily, stews nicely: You get an abundance of sauce to mop up with your bread. This tomatoey stewed eel will be quite nice on Christmas Eve.