Boil the pollock and change the water at least 2 times, to reduce the amount of salt.
In a pan, heat the oil over low heat. Sauté the onion for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.
Add peppers, olives, sofrito, seasoning and tomatoes. Cook for 1-2 minutes and add the tomato sauce, the crumbled fish and mix.
Add the water and boil over medium heat until a light sauce is obtained.
Taste and add salt if necessary, or to taste. Serve and garnish with bay leaf.