In a large food processor, combine first 5 ingredients (garlic through smoked paprika) and blend until ingredients become a coarse paste. Add lemon juice and salt and pepper and stir.
Heat a large pot on medium-high, add 1/4 cup of olive oil and sauté onions and salt and pepper until translucent.
Toss in 1/2 of the chermoula from food processor, potatoes, and roma tomatoes and cook until golden and flavors are aromatic. Add stock and white wine to pot, and cook until potatoes are almost fork tender.
Heat a separate pan on medium heat, toss fish in chermoula, and char on each side.
Add fish to pot of potatoes and tomatoes, and cook for an additional 5 minutes, until fish is flaky. Add olives and salt and pepper and serve.