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

After a couple of minutes add in the chopped onion, garlic, celery, and carrot, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the can of diced tomatoes, fish broth, saffron, and season with salt & pepper, raise to a high heat and give it a gentle mix

In the meantime, cut the baby potatoes in half, if you are using larger potatoes, just cut them into 3/4 inch (2 cm) thick bite-sized pieces

Once the broth comes to a boil add in the chopped potatoes, mix together, then place a lid on the pan and lower to a low-medium heat

While the stew is simmering, add the cod fillets over some paper towels and pat dry, season with salt & pepper, and then cut each fillet into 2 evenly sized pieces for a total of 6 pieces of fish

After simmering the potatoes for 20 minutes and they are cooked through, you can always pierce them with a toothpick, add the cod fillets over the stew, all in a single layer, then gently flip each one so they're fully coated in all that goodness, then place the lid back on the pan and simmer for 5 minutes or until the fish is cooked through

Serve directly out of the pan or transfer into shallow bowls, topped off with a squeeze of fresh lemon juice and some chopped parsley, enjoy!