Step 1

In a large, saucepan over medium heat, warm the olive oil and butter.

Step 2

Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.

Step 3

Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.

Step 4

Add the wine and tomato paste, simmer for 20 minutes.

Step 5

Garnish with fresh cilantro and parsley and serve hot