Ingredients
Scale
- 300 g of mussels, cleaned (about 10.5 oz)
- 300 g of shrimp, peeled (about 10.5 oz)
- 200 g of squid, sliced into rings (about 7 oz)
- 300 g of hake fillet or other white fish, in pieces (about 10.5 oz)
- 1 of onion, chopped
- 2 cloves of garlic, chopped
- 1 of bell pepper, chopped
- 1 of carrot, finely cubed
- 3 tablespoons of olive oil
- 400 g of crushed tomato or tomato purée (about 14 oz)
- 1 teaspoon of sweet paprika
- 500 ml of fish stock (about 2 cups)
- to taste of fresh cilantro or parsley, chopped (optional)
- to taste of salt and pepper