Heat 1.5 liters of water with the laurel, some leaves of parsley, the heads and skins of the prawns (reserving the bodies), the leeks in pieces and the octopus, well washed. Add a little salt and cook for 30 minutes over low heat.
Meanwhile prepare a sauce with the garlic and onion peeled and finely chopped, sautéing in a thick-bottomed pot with olive oil. When tender, add the tomatoes in pieces and the red pepper well chopped. Let cook everything about 20 minutes over medium heat.
Add a pinch of sweet paprika to the sauce and cover with the strained fish broth, reserving the octopus separately. Mix with the blender and add the peeled and diced potatoes and the octopus cut into small pieces.
Let simmer 15 minutes. Add whitefish and reserved prawns. If you want add some frozen peeled prawns, to make it more substantial. Add a few leaves of chopped parsley and let cook for 5-10 minutes, or until the potatoes are very tender.
