In a large pot, heat olive oil over medium heat until shimmering, about 1-2 minutes. Add onions and garlic, sauté for 3-5 minutes until onions are translucent.

Add chopped bell pepper and cook for an additional 2-3 minutes, stirring occasionally.

Stir in tomatoes and cook down for about 5 minutes, stirring occasionally to prevent sticking.

Add smoked paprika and saffron, stirring well to coat vegetables and cook for 1 minute.

Introduce diced potatoes and stir to combine. Cook for 2-3 minutes.

Pour in fish stock or water to cover the ingredients, bring to a boil, then reduce heat and simmer for 15 minutes.

Gently add fish pieces into the stew, cook for 5-7 minutes until fish flakes easily.

Stir in green peas and heat through for about 2 minutes.

Season with salt and pepper, ladle into bowls, garnish with parsley and serve with lemon wedges.