Heat 1 tbsp of olive oil in a frying pan.
Fry the courgette & the green bell pepper for 10 minutes over medium to high heat, stirring occasionally. When done cooking, transfer them to a plate.
In the same pan, heat up 1 tbsp of olive oil.
Add the white fish & start cooking it. While the fish is cooking, start flaking it. Cook the fish for 4 minutes over medium heat. When the fish is done cooking, transfer it to a plate.
In the same pan, heat another 1 tbsp of olive oil.
Fry the onion for 4 minutes over high heat, stirring frequently.
Lower the heat & then add the polpa, bay leaves, pepper, capers & the fish stock cube. Stir everything together.
Bring to a boil & then add the cooked courgettes, green bell peppers & fish. Stir everything together.
Let simmer for 20 minutes.