In a medium stockpot, heat the extra virgin olive oil over medium-low heat; once the oil is heated, add the bell peppers, onions, carrots, tomatoes, and garlic, and cook until tender, 10 to 15 minutes.
Add the wine, fish stock, and bay leaves. Bring it to a boil and immediately reduce heat to low; simmer gently for 1o minutes.
Add the potatoes and cook covered until the potatoes are tender but not falling apart, about 25 minutes. Add the paprika, oregano, salt, red pepper flakes, and ground black pepper. Bring the fish soup to a slow simmer over medium-low heat.
Add fish and cook, gently stirring only once or twice until the fish is cooked through, about 5 to 7 minutes. Stir in parsley and cilantro and cook the fish soup for 1 minute and then turn off the heat. Stir in the cream.
Divide among bowls and serve with a slice of crusty bread or cooked Mandioca, garnish with cilantro or parsley. Enjoy!