Parihuela

Instructions

1. Cut the fish into large chunks, season with salt and pepper and keep cool.
2. In a large casserole, heat the oil and sauté the sliced onion, bell pepper and garlic over medium heat for 6 minutes.
3. Add the yellow chilli paste, cumin and oregano, and let them infuse for 1 minute.
4. Stir in the deseeded, diced tomatoes, then deglaze with the white wine and reduce by half.
5. Pour in the stock, bring to a boil, then lower the heat and simmer for 10 minutes.
6. Add the fish pieces and squid and cook for 3 minutes, then the shrimp and the mussels, which should open.
7. Remove from the heat as soon as the mussels have opened, adjust the seasoning and scatter with coriander.
8. Serve very hot with slices of toasted bread.