Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onions, garlic, and red bell pepper. Sauté until the onions turn translucent, stirring occasionally to prevent sticking. This forms the aromatic base of your soup.

Add the diced tomatoes and carrot to the pot. Stir in smoked paprika and cumin. Cook for 5-7 minutes, allowing the tomatoes to soften and release their juices. Adjust the heat to avoid browning.

Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate. This step enhances the depth of flavour in the broth.

Gently place the potato slices on top of the vegetable mixture, ensuring even layering. Pour in the fish stock, ensuring the potatoes are just covered. Season with salt and black pepper to taste. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the potatoes are tender. Check for doneness by piercing a potato slice with a fork; it should glide in smoothly.

Once the potatoes are tender, carefully add the conger eel pieces to the pot. Ensure they are submerged in the broth but not overcrowded. Simmer gently for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid overcooking to preserve the eel's delicate texture.

Taste the broth and adjust the seasoning with more salt or pepper if necessary. For a richer flavour, stir in a small knob of butter at this stage. Let the soup rest off the heat for 5 minutes to allow the flavours to meld.

Serve the Caldillo de Congrio in deep bowls, ensuring each portion includes a piece of fish, potatoes, and vegetables. Garnish generously with chopped parsley and cilantro. For an extra burst of freshness, serve with lemon wedges on the side. Pair the soup with crusty bread to soak up the flavourful broth.