Peel the eel, take off the head and fins and empty it. Chop the eel and leave it to rest for half an hour in the vinegar with the bay leaves. Dry off the eel and roll in flour and breadcrumbs. Lightly fry the onion, garlic and parsley and then add the prepared eel. Sprinkle on some vinegar. When this is evaporated, add salt and pepper. Then add the white wine and cook until the wine is evaporated.