Heat the olive oil in a skillet over medium heat, and saute the shrimp for
about 5 minutes. Stir in the sofrito, and add the green peas, red peppers, and
Add the fish stock, bring to a simmer, and then reduce heat to low. Cook
gently for 15 minutes, stirring occasionally. Add the flour toward the end, to
make the sauce thicker. Season with salt and pepper.
Garnish as you like, and serve immediately.