For cod with paprika you will need:

4 skinless boneless fresh cod loins, roughly 1kg or 2.2lbs
1 cup tomato passata
1/2 bulb fresh garlic, peeled and thinly sliced
2 heaped tsp paprika
1 heaped tsp vegetable stock granules
1 tsp sugar
2 small onions, finely chopped
1/2 tsp salt
1/2 tsp freshly milled black pepper
1/2 cup plain flour
100ml sunflower oil
200ml olive oil
1 tbsp freshly chopped parsley
1 bell pepper, chopped
4 bay leaves
1 tbsp herbs de provence
2 tbsp fish sauce
water

(serves 4)

Cut the cod loins into large chunks (about 3 to 4 pieces per cod loin). Place the cod in a large plastic bag with the plain flour . Tie a knot in the bag and shake well to coat the cod in flour.

In a saucepan, heat two tbsp of olive oil over medium-high heat. Fry the bell pepper, onions, garlic, bay leaves paprika and herbs de provence in this until the onion is soft, but do not brown. Add the tomato passata, fish sauce, 1 cup water, vegetable stock, sugar, salt and pepper. Mix well, bring to boil, cover, turn down heat and simmer gently for about 15 minutes.

In a large lidded frying pan, heat the rest of of the olive oil and sunflower oil over medium-high heat. Remove excess flour from the cod and fry the cod pieces for about 1 minute on each side. Remove excess oil with a spoon. Add the cooked sauce to the fish, cover and simmer for about 3-5 minutes until the fish is just cooked. Serve with pasta or potato.