Defrost the prawns. Peel onions and garlic and chop finely. Clean, wash and chop the peppers.
Heat the oil. Steam onions, garlic and paprika for about 5 minutes. Deglaze with tinned tomatoes including juice and 250 ml water, crush tomatoes with a spatula. Bring to the boil, stir in the stock. Season with laurel, salt, pepper and 1 pinch of sugar. Simmer for about 20 minutes. After about 10 minutes, wash the cherry tomatoes and cook them.
Rinse fish and shrimps and pat dry. Cut the fish into bite-sized pieces and let it simmer in the soup for about 6 minutes. After approx. 3 minutes add prawns and cook. Wash parsley, chop roughly and stir in. Season soup with salt and pepper. Bread tastes good with it.