Add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides, cut each fillet into 2 evenly sized pieces for a total of 4 pieces of fish, then add the flour into a bowl, and coat each piece of fish in the flour

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

After a couple of minutes add in the pieces of fish, all in a single layer, fry for 2 minutes per side, then remove from the pan and set aside

Using the same pan with the same heat add in the chopped onion and sliced garlic, mix continuously, after 4 minutes and the onions are translucent, add in the wine and dried thyme, mix together and then simmer

After 3 minutes and the alcohol has been cooked off, add in the grated tomatoes, mix together and simmer for 5 minutes, then add in the chopped potatoes, and season with salt & pepper, mix together, then add in the fish broth, saffron, and bay leaf, raise to a high heat and mix, when it comes to a boil lower to a low-medium heat and simmer

In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper

To make the garlic sauce, add the chopped garlic into a mortar, along with a pinch of salt, using a pestle pound down on the garlic until you get a paste-like texture, then slowly add in the olive oil while mixing it continuously

After simmering the stew for 20 minutes and the potatoes are cooked through (you can always pierce them with a toothpick), add in the cod fillets back into the pan, along with the shrimp, all in a single layer, spoon some of broth over the cod and shrimp, simmer for 3 to 4 minutes or until the seafood is perfectly cooked through, then remove the pan from the heat

Top off the fish fillets with the garlic sauce, and garnish with some lemon wedges and chopped parsley, enjoy!