Heat a large, deep skillet over medium-high heat. Once the skillet is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, about 5 minutes.
Add the tomatoes and olives and cook until the tomatoes start to burst and soften, about 5-7 minutes.
Sprinkle smoked paprika, cumin, and saffron into skillet then add the lemon juice and vegetable stock.
Bring mixture to a boil then reduce heat to a low simmer. Cover skillet and let simmer for 15 minutes.
After 15 minutes, nestle the cod into the liquid and remove cover and let simmer for 10 minutes, or until cod has cooked through. Season with salt and pepper, to taste.
Remove from heat, let sit for 10 minutes then serve and enjoy!