Prepare the ingredients: finely chop the Onion, dice the Carrot and Celery, mince the Garlic, peel and cut the Potatoes into bite-sized cubes, and roughly chop the Tomatoes. Finely chop the Parsley and Cilantro and set aside.
Portion the Conger Eel into 3–4 cm pieces, pat dry, and season lightly with Salt and Black Pepper.
Heat a generous glug of Olive Oil in a large, heavy pot over medium heat. Add the onion, carrot and celery and sauté until softened and fragrant, about 6–8 minutes. Add the garlic for the last minute so it does not burn.
Stir in the Sweet Paprika, Ground Cumin, Dried Oregano and a Bay Leaf, toasting the spices briefly to wake up their aroma. Add the tomatoes and cook until they begin to break down and meld with the aromatics, about 5 minutes.
Pour in the White Wine to deglaze the pot, scraping up any browned bits, and let it reduce by half (2–3 minutes).
Add the Fish Stock and the potatoes, bring the stew to a gentle simmer, then reduce heat and cook until the potatoes are nearly tender, about 10–12 minutes.
Gently nestle the seasoned eel pieces into the simmering broth and cook until the eel is opaque and flakes easily, about 6–8 minutes depending on thickness. Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf, stir in most of the chopped parsley and cilantro (reserve a little for garnish), and finish with a drizzle of olive oil if you like. Ladle the caldillo into bowls, sprinkle with the remaining herbs, and serve hot with crusty bread.
