Fill fish bones without fillet with water, bring to a boil, reduce heat and cook carrots, onions for 1 hour. Cut red pepper, onion and garlic into cubes. Cut celery into long strips. Squid cut into strips along. Cut the tomato on a large grater. Clean the shrimp.
Saute onion, pepper and celery in oil. Add squid, then shrimp. Pour in white wine, bring to a boil and add broth, salt and pepper. Add the grated tomato and cook for three minutes. At the end add cilantro.