Step 1

Bring a medium saucepan of salted water to a boil over high heat. Add the potatoes and cook just until barely tender when pierced with a knife, 8 to 10 minutes. Drain and pat dry with paper towels.

Step 2

Drizzle the fish lightly with oil, then rub with the paprika and a pinch each of salt and pepper. In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add the fish and cook, turning once, until lightly seared, about 1 minute per side. Transfer to a plate. Add the potatoes to the skillet and cook turning once, just until golden, about 3 minutes. Transfer the potatoes to the plate with the fish.

Step 3

Add the shallot, roasted peppers, and garlic to the skillet, and cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the wine and simmer until the liquid evaporates, about 1 minute. Add the tomatoes and their juices along with ½ cup water. Season with salt and pepper and bring to a boil over high heat. Reduce the heat to medium and simmer until the liquid is slightly reduced, 5 to 7 minutes.

Step 4

Nestle the fish, potatoes, and olives into the sauce. Cover partially, and cook until the fish is just cooked through, about 5 minutes. Break the fish into large pieces and transfer to shallow bowls. Spoon the vegetables and pan sauce all around the fish, drizzle generously with olive oil, and serve.