Medallions of conger eel with carrot sauce

Chop all the vegetables into very small pieces.

Fry the garlic and onion over very low heat for 10 minutes. When the onion is golden brown, add the red bell pepper. Then add the carrot chopped in very small and fine pieces so that it does not take too long to cook.

When all the vegetables are well done and reduced, add the white wine and let it evaporate.

Then add the fish broth (previously prepared with the head and parts of the conger eel with more bones). And beat everything until it is a creamy sauce. And reserve in a casserole.

Marinate the conger eel previously cut into medallions in a frying pan with a little EVOO.

Finally, add the conger eel to the casserole, add the sauce and cook everything together for about 5 minutes. Season to taste.

Cook the potatoes and once cooked, sauté them in a frying pan with a little EVOO. Add the hot paprika, salt, black pepper and garlic powder.

Serve the conger eel with the carrot sauce and some potatoes.