Sopa de Pescado

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Lemon (1, sliced)
• Clams (1/2 pound, cleaned)
• Mussels (1/2 pound, cleaned)
• Shrimp (1/2 pound, peeled and deveined)
• White fish fillets (1 pound, cut into chunks)
• Salt and pepper (to taste)
• Saffron threads (1/4 teaspoon)
• Paprika (1 teaspoon)
• Bay leaf (1)
• White wine (1/2 cup)
• Fish stock (4 cups)
• Tomatoes (2 large, diced)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the tomatoes, fish stock, white wine, bay leaf, paprika, saffron threads, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the white fish, shrimp, mussels, and clams to the pot. Cook for 10 minutes, or until the seafood is cooked through and the shells have opened.
5. Remove the bay leaf from the soup and discard.
6. Serve the Sopa de Pescado hot, garnished with lemon slices and fresh parsley.