Soak the cod overnight, change the water at least once.
Heat the olive oil in a 5-qt pot over medium-high heat.
Saute onion and bell peppers until soft and translucent
about 5 minutes. Stir in bay leaf, paprika, garlic powder;
add tomatoes and garlic, stir around. Reduce heat to
medium-low, cover and cook until the tomatoes are
partially dissolved into the mix. We used our tomatoes
plus about 1/3 of a can of diced tomatoes. Pour in the
wine and simmer for 1 minute.