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Roughly chop the onion, roughly chop the garlic, finely chop the red bell pepper and cut the potato (peeled, washed & patted dry) into ¼ inch (.635 cm) thick rounds
Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
After 1 minute add in the onion, garlic and red bell pepper, mix with the olive oil, after 4 minutes and the veggies are lightly browned, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer
Once the tomatoes have slightly thickened up, about 3 minutes, add in the slices of potato and season everything with sea salt & black pepper, gently mix together, then add in about 2 ½ cups (600 ml) cold water or more, enough to fully cover the ingredients, give it a final mix, making sure the potatoes are all in a flat layer and fully coated in the water
About 20 to 25 minutes after adding the water and the potatoes are cooked al dente, add in the cod fillets, seasoned with sea salt & black pepper, both in a single layer, place a lid on the pan and lower to a low heat, simmer for 4 to 5 minutes or until the cod is fully cooked through, then remove the pan from the heat
Transfer the vegetables into serving dishes, top off with the cod fillets and a generous portion of finely chopped parsley, enjoy!