Prepare the seasoned flour by combining the flour, salt, pepper, cumin, paprika and onion powder onto a large plate. Stir well to combine.
Pat the cod dry with paper towels then dredge the cod into the seasoned flour until coated on both sides.
Heat olive oil in a soup pot or Dutch oven until shimmering.
Add the seasoned cod and cook until browned - about 4 minutes each side. Remove the fish from the pot and reserve it on a plate.
Meanwhile, add minced garlic and diced onion to the pot and saute 1-2 minutes, scraping up browned bits from the bottom of the pan.
Add carrots, celery, bell pepper and saute for an additional 2 -3 minutes, stirring often to soften the vegetables.
Add broth, diced tomatoes and remaining cumin, dried oregano, fresh thyme, salt and pepper to the soup.
Bring to a boil, then reduce to a simmer.
Add the codfish back to the pot and simmer for 30 minutes until the carrots are tender.
Top with freshly squeezed lemon juice and serve with crusty bread.