Add the eggs into a sauce pan, fill with cold water, enough to fully cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs

Meanwhile, heat a stock pot with a medium heat and add in the olive oil

Finely chop the onion, roughly chop the garlic and finely chop the green bell pepper

Add the vegetables into the stock pot, mix together, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the 2 tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 4 minutes, add in the canned chickpeas (drained & rinsed), the fish broth and the bay leaf, raise to a high heat and gently mix together, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

Meanwhile, roughly chop the spinach, then pat the cod fillets dry with paper towels and season with sea salt & black pepper, then cut into bite-sized pieces

After simmering the stew for 15 minutes remove the lid, add in the pieces of cod, mix them into the stew, then place the lid and simmer for another 3 to 4 minutes or until the cod is fully cooked through, then remove the lid and add in the spinach, give it one final mix until the spinach is lightly wilted, remove from the heat

Transfer the stew into shallow bowls and garnish with the hard boiled eggs cut in half, serve at once, enjoy!