Defrost the prawns. Meanwhile peel onions and garlic. Dice onions, chop garlic finely. Clean, wash and chop the peppers.
Heat the oil in a pot. Brown the onions, garlic and paprika in it. Deglaze with stock, bring to the boil and simmer for about 5 minutes. Add tomatoes in pieces and bay leaf, bring to the boil and simmer for about 15 minutes. Season with salt, pepper and 1 pinch of sugar.
Wash cherry tomatoes. Rinse fish, pat dry and cut into large cubes. Shrimps rinse, dab dry. Put the fish and cherry tomatoes into the stew and cook for about 6 minutes. After about 3 minutes add the prawns. Wash parsley, shake dry, dab off leaves and chop coarsely. Season fish stew to taste again, then serve.
If you add 1 large slice of farmhouse bread per person or cook 160 g of rice for 4 people, the stew will give you 400 kcal per portion.