Make paprika oil. Coat the bottom of a medium-large soup pot with olive oil, and place it over low heat. Add the paprika and let it cook until it begins to sizzle, about 3 minutes.
Cook onion and garlic, add herbs. Add the onion to the paprika oil and turn the heat up to medium-low. Let the onion cook for about 5 minutes and then add the garlic. Continue to cook until the onions are very soft, about 5 more minutes. Stir in the rosemary and thyme and let it cook until it's very aromatic, about 30 seconds.
Add corn and peppers and cook. Add the corn and roasted peppers and combine. Cook until the bottom of the pan is very brown, about 5 minutes.
Deglaze. Deglaze the pan with the tomatoes, stock and wine. Add the cayenne, bring to a boil, reduce the heat to low, cover, and simmer for about 10 minutes.
Add remaining ingredients and finish cooking. Add the spinach, fish and lemon juice, and cook just until the fish is cooked, about 5 minutes.
Season. Season generously to taste with smoked sea salt, sugar and freshly ground black pepper.