Directions: with blender
Blend in blender onion, carrots, red pepper, shallot, garlic, ginger(might need a splash of water with less powerful blenders)
heat large pot on medium heat, add blended mix. stir and cook for 2mins
add white wine to large pot.
blend 4 tomatoes and tomato paste, one half vegetable stock in blender
add blended mix to large pot with remaining stock
add coconut milk and bayleaf, paprika, thyme, cumin. stir and allow to warm back up to medium heat.
have all your seafood ready to, salt and pepper all the ingredients before adding to the broth.
add in reverse order of cooking time. so add squid and octopus first. allow to cook 1-2mins, add the halved fillets of fish, add larger shrimp, large mussels, add smaller shrimp and clams last.
allow 5-8 mins for all the seafood to cook,don’t cook higher than med high as not to make the seafood chewy.
when the seafood is cooked you’re ready to serve
make the rice so everything finishes at the same time.