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In a large stockpot, heat 2 TBSPs olive oil over medium heat. Add half the onions, half the garlic, and half the green and red peppers. Saute for 5 minutes until softened and fragrant.
Add half the tomatoes in a layer on top of the vegetables.
Add half the potatoes in a layer on top of the tomatoes.
Add a generous pinch of salt.
Add half the fish in a layer on top of the tomatoes.
Repeat the layering starting with the remaining onions, then the garlic, then the peppers, then the potatoes, then the tomatoes, the salt, and finally the remaining fish pieces.
Add the wine, fish broth, and olive oil.
Add the 2 bay leaves, the paprika, and the chili powder, flakes or hot sauce.
Cover, raise the heat to high and just before it comes to a boil, turn the heat down to a gently simmer and simmer for 20 to 30 minutes. It's done when the potates are cooked through.
Ladle into individual bowls and garnish with fresh cilantro or parsley. Salt and pepper, to taste.