First you want to cut up all your vegetables, begin by cutting off the fibrous leaves from a large leek, then cut about a ¼ inch from the root, cut the leek in halk length wise, remove 1 layer from each half and start thinly slicing it, rinse the sliced leeks under cold water and pat dry, then finely mince 2 cloves of garlic, finely dice ½ of an onion, finely dice ½ of a red bell pepper, and cut 1 large yukon gold potato into small squares

Heat a large stock pot with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic and diced onions into the pan, mix with oil and cook for about 2 minutes, then add the sliced leeks and cook for another 3 minutes, then add the diced bell peppers and cook until they are tender (between 3-4 minutes), next add the cut potatoes, season with a generous pinch of sea salt, freshly cracked black pepper and ½ teaspoon of dried thyme, mix everything together and then add ½ cup of white wine and raise the heat to a medium-high, once the alcohol has evaporated from the wine (about 2 minutes) add 2 ½ cups of fish broth and a sprig of rosemary, once it comes to a boil, place a lid on top and lower the fire to a low heat

Grab about a 12 oz. fillet of fresh cod and season with sea salt and freshly cracked black pepper, then cut it into small cubes that are about ½ inch x ½ inch, set aside

25 minutes after adding the lid to the stock pot, add the cut cod into the pan, gently mix around, place the lid back on top and cook for an additional 10 minutes

Transfer the stew into 2 bowls and garnish each one with a sprig of fresh rosemary