Finely chop the onion, roughly chop the garlic, cut the carrot (peeled) into small bite-sized pieces, cut the potatoes (peeled) into 3/4 inch (2 cm) thick bite-sized pieces and drain the cans of pinto beans into a colander and rinse under water

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the chopped onion, garlic and carrot, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained pinto beans, fish broth and saffron, raise to a high heat and gently mix together, when it comes to a boil, place a lid on the pan and lower to a low-medium heat

In the meantime, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into 3/4 inch (2 cm) thick bite-sized pieces

Once the potatoes are cooked through in the stew, about 20 minutes of simmering, gently push down on the stew with a potato masher or fork, this is to help thicken the stew, then add in the pieces of cod, gently mix them into the stew, place the lid back on the pan and simmer for another 3 to 4 minutes or until the cod is cooked through

Transfer into shallow bowls and garnish with chopped parsley, enjoy!