Peel the onions and garlic. Roughly chop the onions and cut the garlic into fine slices.
Halve the peppers, deseed and cut into 1cm cubes.
Heat oil in a pan. Fry the onions and garlic over a medium heat for 5 minutes.
Place the peppers in the pan and cook for 4 minutes.
Add the paprika and stock, bring to the boil and simmer for 5 minutes.
Pour in the soy cream and continue to simmer for another 4 minutes.
Grate the lemon zest and squeeze half the juice.
Add the lemon zest to the sauce.
Cut the fish into 2cm thick pieces.
Season the fish with pepper and add to the vegetables in the pan. Simmer, covered, for 7-8 minutes over a medium heat.
Wash the parsley, shake dry and chop the leaves. Season the fish stew with salt, pepper, lemon juice and parsley.