La bourride d'anguilles, is a traditional eel and potato stew.  It is prepared in the Mediterranean town of Gruissan.  

The main ingredients are eels and sliced potatoes but there is also parsley, garlic, a ham bone, olive oil and tomato purée.  

If you want to eat lots of this stew then you should visit the yearly 'festival of the eel' held in Gruissan in October.  It is known as la Fête de l'Anguille and it is organised by a local society devoted to eels called la Confrérie de l'Anguille.