Zarzuela (fish soup)

If I could, I ate fish every day, and when I stayed in Messina surely I ate it more then now.
During the week I cannot always, but during weekend it is a must.
This is a fish soup, according a Spanish recipe.
Spanish people eat fish as much as us.
This is my zarzuela.

Ingredient for two people:

Very fresh mix of fish for soup (ex. two pieces of conger eel, a tub gurnard, a codfish, two mullets,clams,mussels,calamari rings,prawns).
700 g Tomato pulp
half glass of Wine to reduce and simmer (red or white is the same)
Malvasia wine (very little, only a drop; it's fine also brandy)
chopped parsley
a pinch of red pepper
extra virgin olive oil
2 cloves of garlic
a teaspoon of sweet paprika
fish stock (a stock made by simmering fish,in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring).

In a large pan (like wok type it is better) I put garlic, oil red pepper and paprika. I let all fry for a while,
then I simmer and reduce the wine.
I pour the tomato pulp and a pinch of salt (being some fishes very tasty, it 's better to start with little , and then adding if needed).
I let the sauce for 5 minutes,then gradually,I add fishes (first biggest up to the smallest ones).
Step by step, mussels and clams already opened apart (cooking them in an empty pan with a lid only just the time to let it open over a low flame). calamari rings and last the little prawns.
I add a drop of Malvasia wine and I let reduce the sauce for 10 minutes over a medium flame with lid.
Other five minutes without.
Then I put the chopped parsley and I let the soup stand out of stove and with the lid on.
I serve it with corn flour flat bread.
What soup is if you cannot sop up!

I keep quiet savouring it...as a mystical experience.