Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, cut the potatoes (peeled) into 3/8 inch (1 cm) thick rounds

Add the sliced potatoes into the hot pan, all in a single layer, cook in batches, go for 3 minutes per side, as you finish each batch, transfer over a plate with paper towels

While the potatoes are cooking, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and coat each one in all purpose flour, also finely chop the onion and roughly chop the garlic

Once all the potatoes are lightly fried, add the cod fillets into the hot pan, go for 2 minutes per side, then transfer into a plate with paper towels

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in 1 tbsp (8 grans) flour, mix continuously, after 1 to 2 minutes add in the tomatoes finely grated, the white wine, sweet smoked paprika and season with sea salt & black pepper, mix together and then simmer

Once the mixture has thickened, about 3 to 4 minutes, add in the broth and saffron, raise to a high heat, mix together and simmer for 4 to 5 minutes or until you get a slightly creamy sauce, then remove from the heat

Add half of the sauce into a casserole dish, then the fried potatoes, in a single layer, the cod fillets and the rest of the sauce over the fish and potatoes

Add into a preheated oven, bake only option (bottom heat) 210 C - 410 F, bake for 15 minutes or until the fish and potatoes are cooked through

Serve directly out of the casserole dish or transfer into serving plates, sprinkled with chopped fresh parsley, enjoy!