Vermicelli with Fish - Fideuà, a Spanish recipe from Gourmetpedia

Ingredients

• - 2 kg (4 1/2 lb.) fish: bones, rockfish, conger eel, fry (inexpensive small fish sold to make stock)
• - 1 medium onion
• - 1 medium tomato
• - 100 ml (6 tbsp.) olive oil
• - 5 g (1 tsp.) pimenton (chili), salt
• - 1.5 liters (6 cups) water
• - 400 g (14 oz.) vermicelli
• - 250 g (9 oz.) shrimp or prawns
• - 250 g (9 oz.) monkfish
• - 250 g (9 oz.) cuttlefish or squid
• - 1 large tomato
• - 2 cloves of garlic
• - 15 g (1 tbsp.) parsley
• - 5 g (1 tsp.) pimenton (chili)