Creamy Spanish seafood soup with sauteed shrimp

Heat a large fry pan over medium heat with a generous 2 tablespoons (35 ml) extra virgin olive oil.

Roughly chop 1 medium onion, 5 cloves garlic and 1 red bell pepper; cut 1 large peeled carrot into small pieces.

Add the vegetables, coat in the oil and cook about 5 minutes, stirring every minute or so, until the onion is translucent.

Roughly chop 4 tomatoes, add them and cook another 4 to 5 minutes, stirring every minute or so.

Add 1/2 teaspoon sweet smoked Spanish paprika and 1/2 teaspoon dried thyme, season with sea salt and black pepper, and mix.

Add 1/2 cup (120 ml) dry white wine, mix and simmer about 3 minutes to cook off the alcohol.

Remove from the heat and let cool about 5 minutes.

Transfer to a tall plastic cylinder and blend to a smooth puree, or use a food processor or blender.

Return the puree to the pan over low-medium heat and slowly whisk in 1/2 to 1 cup (120 to 240 ml) fish broth until creamy; keep simmering.

Heat 2 tablespoons (30 ml) olive oil in a separate pan over medium heat; pat 225 g peeled, deveined shrimp completely dry and season one side with sea salt and black pepper.

Cook the shrimp in a single layer about 1 minute per side until just cooked through.

Ladle the soup into a shallow bowl, top with the shrimp and sprinkle with chopped parsley.