Conger eel stew with potatoes.

Finely chop the bell pepper and onion. Add to the pan with hot EVOO and sauté with a pinch of salt.

Then add the peeled and cut potatoes to the casserole and stir. Add a little salt and the spices.

Finally, add the conger eel slices, stir and add water, just until the potatoes are covered.

When it boils, lower to medium heat and let it cook for about 15 minutes, until the potato is done. Turn off and let it rest on the heat for a while.

Enjoy!