Heat the oil in a large wok or heavy based saucepan over medium heat before adding the onions and sautéing until translucent but not yet golden.
Add the garlic and paprika & stir to incorporate with the onions and then the pepperoni and the carrots – stir fry for another 2 minutes.
Now add the tomatoes, the stock, the wine, the bay leaves and parsley tops.
Season and bring to a brisk simmer before reducing the heat and simmering gently for another 20 minutes or so.
Add the fish, the shellfish and if you are using potatoes, add them now as well.
Simmer over low heat until the fish has changed from translucent to opaque and the shellfish has opened – this shouldn’t take more than 10 minutes.
In a separate bowl, whisk the cream with the egg yolk well and slowly ladle some of the hot soup into the egg mixture before adding the egg mixture to the soup.
You have to do it his way to prevent the egg and cream mixture from curdling.
Add the fresh parsley (you can pretty much add as much as you like) and serve at once.