Seafood Stew

Preparation:

Preparation: Clean the fish, remove the innards, wash it for a long time under running water, finally cut the flesh of the bigger fish into chunks and leave the smaller fish whole. Carefully wash the mussels too, place them in a pan and let them open over high heat with the container covered. Remove the shells that remain closed and keep the others warm. Fry the onion brunoise and the minced garlic in a saucepan with the hot oil over low heat for 5 minutes, then add the fish and brown it until it begins to brown. Sprinkle the preparation with the paprika powder, the necessary salt and peppercorns, and wet it with the Sherry and the white wine. Remove the seeds and internal white membranes from the peppers and chillies, then dice the former and chop the rest. Add both vegetables to the fish and cook the stew for 10 minutes over moderate heat. After this time, add the mussels and scampi tails and continue cooking for another 10-15 minutes, until all the ingredients are soft. At the end, sprinkle the stew with the chopped parsley and serve together with rice boiled al dente.