Preheat the oven to 400 degrees. Halve, core, and remove the white ribs from the bell pepper, then finely dice. Halve, peel, and finely dice the onion. Mince or grate the garlic. Finely chop the parsley, reserving a few leaves for garnish.

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion, bell pepper, oregano, and red chili flake (to taste) to the pan and cook, tossing, 6-7 minutes, until slightly caramelized. Add the garlic and parsley to the pan and cook an additional 2-3 minutes.

Add the entire can of whole tomatoes into the pan. Using a wooden spoon, break up the tomatoes until the sauce is almost smooth. Simmer for 12-15 minutes over medium heat.

Meanwhile, thinly slice the baguette on a diagonal. Place the slices on a baking sheet and place in the oven to toast for 5 minutes.

Once the sauce has simmered for 12-15 minutes, taste and season with salt and pepper. Season the cod on all sides with salt and pepper, then place into the sauce, partially submerged. Cover and cook until the cod is flakey and opaque, 5-7 minutes.

Spoon the tomato stew into bowls and top each with a piece of cod. Garnish with the reserved parsley leaves. Serve with the baguette toasts for dipping and enjoy!