Heck in spanish

Peel, chop and sauté onions for 5 minutes, until soft and transparent, add garlic and fry for another 1 min. Mix the flour with paprika, sprinkle with fish. Move the onions and garlic to the edge of the pan, fry the fish on both sides until golden. Add the beans, stock, white wine, sherry, salt and pepper. Bring to a boil, cook for 2 minutes, add mussels and parsley. Cook under the lid until the mussels open (discard the undisclosed mussels). Serve in warmed bowls with crisp bread.