Prepare all the vegetables by slicing the potatoes, onions, peppers, and tomatoes into uniform pieces. Season the fish chunks lightly with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, pour in half of the olive oil to coat the bottom.

Begin layering the ingredients: start with the onions, followed by the bell peppers, potato slices, and finally the tomato slices.

Sprinkle the minced garlic, paprika, and a pinch of salt over the vegetable layers.

Place the seasoned fish chunks on top of the vegetables and add the bay leaf.

Pour the white wine and fish stock over the mixture, then drizzle the remaining olive oil on top.

Cover the pot with a tight-fitting lid and bring to a boil over medium-high heat.

Reduce the heat to low and simmer gently for 25-30 minutes, or until the potatoes are tender and the fish flakes easily. Do not stir, as this breaks the layers.

Remove from heat, discard the bay leaf, and garnish generously with fresh cilantro or parsley before serving with crusty bread.