This is a Spanish seafood stew and is very much like the French bouillabaisse. I prepare the soup base with a generous amount of sofrito, stock fishes, celery, carrot, bay leaves, garlic, saffron and white cooking wine. The Spanish tends to use at least two kinds of fishes, a firm fish such rape (monk fish), and a delicate fish such as merluza (eel). The more variety of seafood added to the stew, the better the taste. I use red snapper, squid, mussels, prawn and sleeper lobster. You get an explosion of flavour from these ingredients. Muy delicioso!
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