Cut 3 potatoes (skin on) into small 1/2 inch (1.25 cm) pieces, add the potatoes into a bowl, drizzle in 2 tbsp (30 ml) extra virgin olive oil and season with sea salt & black pepper, toss together, transfer into a baking tray lined with parchment paper, make sure the potatoes are all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Meanwhile make the smoky tomato sauce, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced, 1/2 green bell pepper finely chopped and 3 cloves garlic roughly minced, mix the vegetables with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp (2.30 grams) sweet smoked paprika, give it a quick mix, then add in 1 cup tomato sauce (I grated 4 tomatoes to make the sauce), season with sea salt & black pepper, mix together and lower the fire to a low-medium heat and simmer

After roasting the potatoes for 26 to 28 minutes they should be done, remove from the oven, add the roasted potatoes into the pan with the smoky tomato sauce, mix together until well combined, transfer into a serving dish and sprinkle with freshly chopped parsley, serve next to Bodegas San Valero Celebrities 2016 Old Vine Garnacha

Heat a fry pan with a medium to medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion thinly sliced and 3 cloves garlic thinly sliced, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1/2 green & 1/2 red bell pepper thinly sliced, continue to mix and cook for another 4 to 5 minutes or until the bell peppers are lightly sautéed, then add in 1 tomato finely grated, 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together and cook for 1 minute, then add in 1/2 cup white wine (118 ml) and simmer

Meanwhile, pat dry a 14 ounce (390 grams) fillet of cod with paper towels, cut into 2 evenly sized fillets and season with sea salt & black pepper

After simmering the wine for 3 minutes and it has reduced in half, add the cod fillets into the pan, place a lid and lower the fire to a low-medium heat, after 5 minutes remove the pan from the heat, transfer into serving dishes and sprinkle with freshly chopped parsley, serve next to Bodegas Grandes Vinos Monasterio de las Viñas 2015 Reserva