Extra virgin olive oil, salt, and black pepper, to taste
Stir-fry the chopped garlic and the sliced onion in three tablespoons of extra virgin olive oil, the chopped parsley, and salt and black pepper to taste. Add the white wine and reduce the sauce, then add the sliced potatoes and bay leaves. Cover with the vegetable stock and cook for a few minutes.
Add the chopped sweet pepper and tomato, the tomato sauce on top of the potatoes together with the tomato pulp. Add the sliced eels and legume broth. Repeat this operation two more times (onion, then potatoes, then peppers, tomatoes, pulp and then eels). Continue to cook on low heat for about 20 minutes, adding vegetable stock if necessary.
When the caldeirada is ready, turn off the heat and add the rest of the eels. Serve very hot with a drizzle of olive oil, slices of toast, and fresh parsley.