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1
Put the olive oil in a Dutch oven over medium-high heat.
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2
When it is hot, sprinkle the fish with salt and pepper, and add it to the pot.
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3
Cook, undisturbed, until it is well browned, 5 or 6 minutes.
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4
(If youre using halibut fillet, and it has skin, brown the nonskin side.)
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5
Transfer it to a plate, browned side up.
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6
Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper.
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7
Cook, stirring occasionally until the onion begins to soften, about 5 minutes.
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8
Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes.
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9
Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
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10
Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes.
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11
Adjust the heat so the mixture simmers; when the vegetables are nearly tender about 10 minutes later nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid.
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12
Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
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13
Transfer the fish to a cutting board, and divide the vegetables among shallow bowls.
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14
Slice the fish and put it on top of the vegetables.
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15
Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.
