Heat the olive oil in a large frying pan set over a medium heat. Sweat the garlic and finely diced red pepper for 3-4 minutes, stirring occasionally.
Add the tomato puree, cook for 1 minute, stirring well, then add the fennel seeds, fish stock and seasoning. Bring to the boil then reduce to a simmer.
Cook the orzo pasta in a large saucepan of salted water for 8-10 minutes until 'al dente.' Add the cod to the simmering sauce and cook for 6-7 minutes until opaque. Remove the fish from the heat and cover with a lid.
Drain the pasta at the same time.
Spoon onto serving plates and top with the fish fillets and some of the sauce. Toss the sliced peppers with the extra-virgin olive oil and some seasoning in a mixing bowl. Spoon beside the fish. Garnish the plates with a sprig of oregano before serving.