Heat the fish stock (home-made from boiled fish bones is best, of course!) and bring to the boil. Add the mussels and cook for 10 minutes. Strain the stock and set to one side.
In a large, deep pan, heat the oil on a medium flame and add the garlic and onions. Fry until the onion has become translucent, then add the fish and fry for a few moments before adding the tomato, aji rocoto, aji panca, aji amarillo, bay leaf and oregano. Season with a pinch of salt and pepper. Cook for 3 to 4 minutes. Add the wine and bring to the boil again, simmering over a medium-low heat for 5 more minutes.
Add the fish stock, soy sauce, coriander and parsley.
Once simmering again, add the prawns to the soup. After 2 minutes, add the scallops, and after 1 more minute, add the mussels and squid rings. Season with salt and pepper to taste. Serve immediately with a squeeze of lemon juice and minced spring onion.