Heat the oil in a large pot over medium heat for about 1-2 minutes.

Sauté finely chopped onion and minced garlic for 3-5 minutes until onion is translucent.

Add chopped bell pepper and cook for another 2-3 minutes.

Incorporate chopped tomatoes and cook for about 5 minutes until they break down.

Stir in smoked paprika and saffron for about 1 minute.

Add diced potatoes and stir until coated, cooking for 2 minutes.

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

Fold in fish chunks and simmer for 5-7 minutes until fish flakes easily.

Stir in green peas and heat through for 2 minutes.

Taste and season with salt and pepper to preference.

Serve in bowls garnished with chopped parsley, accompanied by lemon wedges.