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Heat a large fry pan or stock pot with a medium heat and add in the olive oil
Meanwhile, pat the cod fillets dry with paper towels, season with sea salt (optional)
Add the flour into a shallow bowl and season with black pepper, coat the cod fillets until well coated
Add the coated cod fillets into the pan with the hot olive oil, fry for 2 minutes per side, then remove from the heat and set aside
While the cod is cooking, roughly chop the onion, thinly slice the garlic, thinly slice the bell peppers and cut the potatoes (peeled) into ¼ inch (.635 cm) thick rounds
Using the same pan with the same heat, add in all the chopped vegetables except for the potatoes, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the sliced potatoes, the paprika and season with sea salt & black pepper, mix together, then add in the fish broth and raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low-medium heat
Once the potatoes are fully cooked through, about 15 to 20 minutes, add the cod fillets back into the pan, in a single layer, place the lid back on the pan and go for another 2 to 3 minutes, then remove from the heat
Garnish with the hard boiled eggs (cut into quarters) and finely chopped parsley, serve at once, enjoy!