Spanish potato stew from Murcia with cod

Heat a stock pot over medium heat with the olive oil.

Roughly chop the onion, thinly slice the garlic and roughly chop the roasted red peppers.

Add the vegetables to the pot and stir to coat in the oil; saute about 5 minutes, stirring under a minute or so at a time.

Cut the washed, dried potatoes into bite sized pieces 1/4 inch thick.

Add the potatoes, paprika, cumin and bay leaves; season with salt and pepper and mix well.

Add water just to barely cover, turn to high heat and bring to a boil.

At the boil, stir in the flour until there are no lumps.

Cover, lower to low heat and simmer 15 to 20 minutes until the potatoes are just cooked, shaking the pot now and then to thicken the stew.

Pat the cod dry, season one side with salt and pepper and finely chop it.

Check the potatoes with a toothpick, adding more liquid and time if needed; stir in the cod.

Cover and simmer 3 to 4 minutes until the fish is just cooked.

Remove from the heat, serve in shallow bowls and garnish with parsley.