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Place fish head and bones in a large size pan with 10 cups of salted water and boil for half hour. Add cleaned mussels and boil for 10 minutes. Strain and reserve stock.
Sauté in oil, garlic and onions until soft and clear, but not golden. Add tomato, paprika, sundried red aji paste, whole sundried yellow aji, salt, pepper bay leaf and oregano. Cook for 3 to 4 minutes. Add wine and continue cooking at low heat for 5 minutes. Add fish stock, soy sauce, cilantro and parsley.
Just before serving place seafood and cooked mussels and bring to a boil for 3 or 4 minutes.
Serve immediately with few key lime drops and green onion.
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