Prep all the vegetables.

In a Dutch oven or a large pot, heat the butter or oil until hot, adding the onion, carrot, celery, garlic, sweet bell pepper, and poblano pepper. Cook on medium heat for 5-7 minutes, seasoning with salt and black pepper to taste, until the vegetables have softened.

Add the fresh tomato, tomato paste, and dry bay leaves. Mix to combine and continue cooking for another 3-5 minutes.

Pour in the water or broth, adding the potatoes as well. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes have cooked through, about 15 minutes.

Cut the cod into approximately 2-inch pieces. Add the cod at the very end, when the rest of the vegetables are completely cooked through. If the fish is frozen, you can add it into the soup without thawing it; it will thaw and cook through in the soup. If using frozen fish, cook for about 5-7 minutes, and 3-5 minutes if using fresh/defrosted fish.

Pour in the heavy cream off the heat, if using. Garnish with fresh herbs.