1 tablespoon butter
1 tablespoon of olive oil
½ cup chopped green pepper
½ cup chopped red bell pepper
1 cup chopped onion
2 minced fresh garlic cloves
1 cup grated carrot
1 tablet fish bouillon
¼ teaspoon paprika
4 cups heavy cream
1 glass of coconut milk
1/3 cup of white wine
2 pounds of big jumbo shrimp, peeled and deveined
12 littleneck clams, scrubbed
2 pounds swordfish, cut into small pieces
1 tablespoon of fresh chopped cilantro
1 tablespoon of fresh chopped parsley
1 tablespoon of tomato paste
In a large, saucepan over medium heat, warm the olive oil and butter.
Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally.
Add salt and pepper to taste.
Add the cream, fish bouillon, coconut milk; bring to a boil.
Add seafood and cover reduce heat and cook about 2 minutes until clams open.
Remove from heat; discard any unopened shells.
Add the wine and the tomato paste, simmer for about twenty minutes.
Garnish with fresh cilantro and parsley and serve hot.