Caldillo de Congrio

Cut the onion into thin strips, mince the garlic finely, slice the carrot into rounds, cut the red pepper into strips, dice the tomatoes, and cut the potatoes into large wedges.

Heat the oil in a wide pot, add the onion and potatoes, and sauté for 2–3 minutes until the onion turns translucent.

Add the garlic, carrot, red pepper, paprika, oregano, celery and parsley; stir and cook for another 2 minutes.

Pour in the dry white wine, bring to a boil and let it reduce for 1 minute, then add the tomatoes and hot fish stock. Season with salt to taste.

Simmer gently for 15–20 minutes, until the potatoes and carrots are almost tender; avoid stirring too vigorously so the potatoes don't fall apart.

Carefully add the conger eel medallions, skin and bone in, to the broth, cover the pot and cook for 8–10 minutes, until the fish turns white and flakes easily with a fork.

Divide the potatoes, vegetables and conger eel among deep bowls, ladle the broth over them and sprinkle with parsley; serve the caldillo hot.