Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with
sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of
smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with
sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat