Spanish fish and tomato stew

Heat a large frying pan, or a stock pot, over medium heat with the olive oil.

Finely chop the onion, roughly chop the garlic, thinly slice the celery and cut the peeled carrot into small bite sized pieces.

Add the chopped ingredients to the hot pan and mix continuously in the oil so everything sautes evenly.

After about 5 minutes, when the vegetables are lightly sauteed, add the paprika and the thyme and mix quickly so the paprika does not turn bitter.

Add the canned diced tomatoes, the fish broth and the saffron threads, season with sea salt and black pepper, raise to high heat, mix and bring to a boil.

Cut the baby gold potatoes in half with the skins on, or into three quarter inch pieces if using larger ones.

Add the potatoes to the boiling pan, mix gently, cover and simmer over low-medium heat 15 to 20 minutes until the potatoes are just cooked through.

Pat the cod fillets dry on paper towels, season one side with sea salt and black pepper and cut each fillet into two evenly sized pieces.

After about 20 minutes remove the lid and check the potatoes with a toothpick, simmering longer with more liquid if they need it.

Add the pieces of fish in a single layer, evenly spaced, and flip each one so it is coated.

Cover and simmer about 5 minutes until the fish is just cooked through.

Remove from the heat, serve out of the pan or in serving dishes and top with a squeeze of fresh lemon juice and chopped parsley.