Ecuadorian Seafood soup

INGREDIENTS
     Clam shells 18 and 18
     6 crab legs
     1 pound shrimp, peeled
     1 pound fish into pieces
     2 tbsp. White onion
     2 tbsp. Red onion
     2 ounces of white wine
     2 tbsp. ground peanuts
     1 tomato, peeled
     1 sprig of cilantro
     1 bay leaf
     1 tbsp. flour
     Achiote oil-
     Salt and pepper

PREPARATION

Make a rehash with onion, tomato, coriander, bay leaves and oil-achiote, mix everything, add three quarts of boiling water, cover and let cook for 10 minutes.
Put clams, crab legs and bring to a simmer for an hour. Then add the fish and shrimp for 12 minutes over low heat.
Add the flour, wine, ground peanuts and check the seasoning.