1 kg (ie, rockfish, monkfish, grouper, sea bream, or whatever you can find locally and fresh)
600 g mixed with clams and mussels
For this recipe all the different kinds of fish don't need to be cooked for a long time and shouldn’t be so soft they fall apart; instead, after being cleaned, all seafood is simply covered, while still raw, with the boiling fish broth.
Clean and carefully scrape the mussels and rinse the clams under cold running water.
Take a large pot, add oil, garlic and a bit of chili pepper and heat well.
Add the mollusks and enough water to completely cover them, then cover the pot with a lid.
Remove lid after 2 minutes and stir, turn off the heat and cover for another 3 minutes.
Open the clams and mussels, throw away the shells and put the “meat” in a large bowl, which you will eventually pour into the filtered broth.
Clean the shrimp, set them aside aside, and throw all the shells into the same pot you used to cook the mollusks.
Add the paprika, the peeled tomatoes, a little bit of chili pepper and a clove of garlic, along with the original fish broth.
Turn on the heat and after 40 minutes the fish broth should thicken.
Check the salt to taste and add a pinch if needed.
Place all the fish and shrimp, but not the mollusks, in a large, glass oven dish and pour the broth over using a strainer.
Cover for 3 minutes and then add the clams and mussels and cover for another 3 minutes.
Serve the soup accompanied with oven-toasted bread slices rubbed with olive oil and a garlic clove. If you want to cut the time in half, have the fish already cleaned, but ask for the scraps to use for the fish broth.