Cut the cod fillet into large 8 -10 large chunks and season them with salt and pepper
Heat 2 TBS of the olive oil in a medium sized skillet over medium high heat
Add the cod chunks and sauté quickly on both sides until heated through and delicately browned.
Remove from the pan and set aside in a small bowl
Return the pan to the heat and add the remaining olive oil.
Add the shallot and piquillo pepper and cook until very tender, about 10 minutes
Next add the garlic, paprika, thyme and bay leaf and stirt to combine. Cook until the garlic just begins to soften, about 2 - 3 minutes
Add the sherry vinegar and bring to a quick simmer before adding the grated tomato and white wine
Cover and let simmer for about 5 minutes.
Pour the sauce over the fish in the bowl and carefully stir to combine.
Cover, and allow to rest on the countertop for about 2 hours. If you are going to rest it longer, you will need to move it to the refrigerator.
Serve at room temperature or cooled. . .