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- 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.
