Sauté Vegetables – Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and bell pepper. Cook for 5 mins until softened.
Add Tomatoes & Spices – Stir in diced tomatoes, paprika, thyme, and bay leaf. Cook for 2 mins.
Pour Broth & Wine – Add fish broth and white wine (if using). Bring to a simmer and cook for 10 mins.
Add Fish – Gently place fish chunks into the soup. Cook for 5-7 mins until fish is opaque and flakes easily.
Season & Finish – Remove bay leaf. Season with salt and pepper. Stir in fresh parsley.
Serve – Ladle into bowls, drizzle with lemon juice, and garnish with extra parsley if desired.
