Spanish fish stew

Ingredients for 4 servings:

• 1 onion(s)
• 4 cloves garlic
• 1 stalk(s) leek (approx. 150 g)
• ½ red bell pepper(s)
• ½ bell pepper(s), green
• 400 g tomatoes
• 500 g cod fillet(s)
• 2 tbsp oil (olive oil)
• 1 liter soup (clear vegetable soup)
• ½ tsp sweet paprika powder
• 2 bay leaves
• 200 g shrimp(s), raw, peeled
• 1 tbsp parsley

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel and finely chop the onion and garlic. Clean the leek, slice it lengthwise, wash it thoroughly, and cut it into fine strips. Wash and clean the bell peppers, and cut them into small cubes. Cut the stems out of the tomatoes. Place the tomatoes in boiling water for about 10 seconds, rinse them in cold water, and peel off the skin. Quarter the tomatoes, remove the seeds, and cut into pieces. Rinse the fish fillets under cold water, pat dry, and cut into bite-sized pieces (not too small). Heat oil in a pan, sauté the onion and garlic until golden brown. Add the bell peppers and leek, and fry for about 5 minutes, stirring frequently. Stir in the tomatoes and heat through. Pour in the soup, stir in the paprika, and add the bay leaf. Cover the pan and simmer gently over medium heat for about 10 minutes. Add the fish pieces to the soup and let it simmer over low heat for about 5 minutes. Add the shrimp and let it simmer for 3 minutes. Serve the fish stew sprinkled with parsley.