Paila marina

Instructions

1. Peel and slice the carrots into thin rounds, then finely chop the onion, bell pepper and garlic.
2. Heat the oil in a large pot and sauté the onion, garlic and bell pepper for 5 minutes.
3. Add the carrots, bay leaf, celery, paprika and cumin, then pour in the white wine and let it reduce for 2 minutes.
4. Add the water or stock, bring to a boil and simmer for 10 minutes.
5. Add the mussels and clams, cover and let them open for 5 minutes.
6. Stir in the fish pieces and salt, then cook for another 5 minutes before serving hot with bread.