Roughly chop the onion, roughly chop the garlic, and cut the bell peppers into small squares

Heat a stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the chopped vegetables and mix together, after 4 minutes and they're lightly sautéed, add in the paprika and thyme, quickly mix together, then add in the grated tomatoes, mix together, and then simmer

In the meantime, cut the potatoes into small bite-sized pieces

Once the grated tomatoes have slightly thickened, about 4 minutes, add in the chopped potatoes, white wine, and season with salt & pepper, mix together, and then simmer

After 3 minutes and the alcohol has cooked off from the wine, add in the fish broth, bay leaf, and raise to a high heat, once it comes to a boil, place a lid on the stockpot and lower to a low heat

While the stew is simmering, lay the cod fillets over some paper towels and pat dry, then season with salt & pepper, and cut each fillet into bite-sized pieces

After simmering the stew for 15 to 20 minutes, the potatoes should be cooked through; you can always pierce them with a toothpick to ensure they are done, at this point, remove the bay leaf and add in the cod, mix together, then place the lid back on the pan and simmer for 3 to 4 minutes or until the cod is cooked through

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