Start by rinsing the clams under cold water, and then soak them in a bowl of salted water for 1 hour.

In a large pot over medium heat, add a splash of olive oil and sauté finely diced onions and minced garlic until translucent and fragrant, about 3-5 minutes.

Add cleaned clams and pour in a splash of white wine, then cover and steam for about 8-10 minutes until clams open.

Remove clams and add vegetable stock, cream, diced tomatoes, smoked paprika, diced fish, and thawed shrimp to the pot.

Cover and let simmer for about 10 minutes, allowing flavors to meld.

Return clams to the pot, stir in freshly chopped parsley, and season with salt and pepper to taste.

Ladle the soup into bowls and serve hot, ideally with crusty bread.