Start by preparing the fumet, or broth, for our seafood soup by putting the mussels in a pot on medium high heat with a dash of water so they can open. Cover up the pot and let it cook for a couple of minutes, when the mussels are open you can remove the pot from the stove.

In the meantime, clean the prawns and cook their shells for the broth. Put them in another pot with 2 liters of water and cook for 20 minutes on medium heat while you remove the foam that forms on its surface.

After the 20 minutes have passed, remove the pot from the stove and drain the water from the prawn shells as well as the one from the mussels.

Set aside a liter of this broth for the soup and the rest you can keep for another recipe or for this one in case you’d like to add more of this broth.

In order to finish the seafood soup, heat up the oil in a pot on medium heat and sauté the finely cut onion and garlic for one minute.

Then add the bread and sauté for a couple of minutes before adding the tomato paste, the choricero pepper, the paprika and the wine. Mix everything and cook on medium high heat for 3 minutes

Pour the liter of the broth we had set aside, mix and keep cooking the soup until it starts boiling for about 5 minutes.

After this time remove the pot from the fire and blend this mixture in a blender until obtaining a smooth texture with no lumps.

Put this mixture on the stove one more time, add the cut-up pieces of hake, the clean prawns and the mussels without shells. Mix everything well so the ingredients can integrate.

Add the salt and the pepper as desired, cook on medium heat for 2 minutes after it starts boiling. Check the salt level and remove it from the stove.

Serve hot decorated with some fresh parsley leaves.