Cut the eel into pieces of length 10 cm. Fry her on 5 minutes from both sides and add chopped garlic cloves. Fry 1 minute and add the white wine. Leave to boil for 10 minutes and add the chopped tomatoes, pepper and bay leaf. Leave to boil on medium heat about 30 minutes, until the sauce thickened. Sprinkle with chopped parsley.