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In a large heavy bottom pot, heat oil over Med heat. Add then sauté onion and garlic, stirring until fragrant and golden, about 4-5 mins.
Stir in Piquant Post Azorean Açafroa and sauté for 1 minute, until fragrant.
Add tomatoes and white wine. Sauté until liquid has mostly evaporated (3-4 mins).
Add potatoes, chicken broth, bay leaf, salt and pepper. Increase heat to Med-High and bring to a boil and then reduce heat to Med-Low to simmer until potatoes are tender, about 15 mins.
Add fish pieces and gently nestle in the mixture so that they are submerged in liquid. Simmer until fish is cooked through, about 4-5 minutes.
Remove from heat and serve with lemon wedges, fresh parsley and thyme and crusty bread.