In a saucepan, fry the chopped onion and chopped garlic cloves in hot oil.
When they become fragrant, throw in finely chopped green peppers, green onions, tomatoes and simmer briefly. Add rinsed seafood, bay leaves, white wine and vegetable or fish stock.
Season to taste with salt and pepper and simmer for about 5 minutes, remove the bay leaves.
Cook small pasta (mussels, etc.) separately beforehand and add rinsed to the soup. Heat through and finally add the chopped parsley.