Chupín de Pescado Whitefish Stew with Potatoes

Ingredients

• 3 small (4-ounce) Yukon Gold potatoes , scrubbed
• 4 cups water
• 1/4 cup kosher salt
• 1 (28-ounce) can whole peeled plum tomatoes
• 1/4 cup olive oil l, plus more for drizzling
• 1 small yellow onion , finely chopped (about 1 1/3 cups)
• 1 medium garlic clove , finely chopped
• 3/4 teaspoon kosher salt
• 2 fresh or dried bay leaves
• 1 1/2 teaspoons paprika
• 1 teaspoon black pepper , plus more for garnish
• Granulated sugar, to taste
• 1 (1 1/2-pound) skinless grouper fillet (1 1/2 inches thick), halved crosswise
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups fish broth (such as Aneto) (see Note)
• 1 (15.5-ounce) can chickpeas , drained and rinsed
• 1/2 cup pitted and quartered black olives
• 1/2 cup drained jarred roasted red bell pepper strips
• 2 tablespoons drained capers
• Finely chopped fresh parsley

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