Chilean Conger Eel Soup

Name: Chilean Conger Eel Soup
Cuisine: American, Mexican, Latin American
Ingredients: 1 kg (2.2 lbs) conger eel, cleaned and cut into 4 portions; 4 medium potatoes, peeled and sliced into thick rounds; 2 medium onions, thinly sliced; 4 garlic cloves, minced; 2 medium tomatoes, diced; 1 medium carrot, thinly sliced; 1 red bell pepper, julienned; 1/2 cup white wine; 1 litre (4 cups) fish stock; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; Salt and black pepper to taste; Fresh parsley and cilantro, finely chopped (for garnish); Lemon wedges (optional, for serving)