Rinse and pat dry the Eel, cut into 3–4 cm pieces and season lightly with Sea Salt and freshly ground Black Pepper; set aside to rest while you prepare the vegetables.
Peel and slice the Potato into 1 cm rounds and keep them in cold water for a few minutes to remove excess starch, then drain.
Heat a generous splash of Olive Oil in a large, heavy pot over medium heat; add sliced Onion and sauté until translucent, then stir in minced Garlic and cook for another minute.
Add the sliced Green Bell Pepper, chopped Tomato and chopped Red Chili to the pot and cook until the tomatoes begin to break down.
Tuck in a Bay Leaf and sprinkle in Sweet Paprika, stirring to coat the vegetables and bloom the spices for 1 minute.
Pour in the White Wine to deglaze the pan, scraping up any browned bits, and let it reduce by about half.
Add the drained potatoes and pour in enough Fish Stock to just cover everything; bring to a gentle simmer, cover, and cook until the potatoes are nearly tender (about 12–15 minutes).
Gently nestle the seasoned eel pieces into the simmering stew, adjust seasoning with more Sea Salt and Black Pepper if needed, then simmer uncovered for 8–10 minutes until the eel is cooked through but still tender.
Remove from heat, scatter chopped Coriander over the stew and drizzle a little extra Olive Oil if desired; discard the bay leaf.
Serve hot with crusty bread to soak up the rich broth and a wedge of lemon on the side if you like a bright finish.
