Seafood Soup (Cazuela de Mariscos)

Ingredients

• 1 tablespoon butter 
• 1 tablespoon olive oil 
• 0.5 cup bell pepper green chopped
• 0.5 cup bell pepper red chopped
• 1 cup onion chopped
• 2  garlic cloves fresh minced
• 1 cup carrots grated
• 1  tablet fish bouillon 
• 0.5 teaspoon paprika 
• 4 cups heavy cream 
• 0.3 cup white wine 
• 2 pounds shrimp deveined peeled ( and )
• 12  littleneck clams scrubbed ()
• 2 pounds equal sizes of swordfish cut into 1 inch pieces)
• 1 tablespoon cilantro leaves fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 tablespoon tomato paste 

Equipment

• sauce pan

Directions

1. In a large, saucepan over medium heat, warm the olive oil and butter.
2. Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally.
3. Add salt and pepper.
4. Add the cream, fish bouillon, coconut milk; bring to a boil.
5. Add the seafood and cover, reduce heat and cook about 2 minutes until clams open.
6. Remove from heat; discard any unopened shells.
7. Add the wine and tomato paste, simmer for 20 minutes.
8. Garnish with fresh cilantro and parsley and serve hot