Heat the oil in a large pan over medium-high flame.
Add the onion and saute till clear, about 3 to 4 minutes.
Stir in the garlic and paprika and saute for another 1 to 2 minutes.
Stir in the tomatoes and simmer for another 4 or 5 minutes to reduce.
Add the wine and reduce for another minute or so.
Add the fish stock and bring in the parsley, bay leaf, pepper and salt.
Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes.
Add the fish or eel and simmer till the fish is cooked through, about 5 to 8 minutes.
Stir in the cream and season with salt and pepper.
Serve in bowls, garnished with the a few of the sliced coriander or other hot pepper sauce.