In a stockpot, sauté the shallot and garlic in oil for 2 minutes. Add ½ teaspoon salt and the tomato paste. Cook for 1 minute.
Add the beer and chicken broth and bring to a boil.
Add the tomato, fish, mussels, and shrimp and simmer, covered, until the fish is opaque throughout and the mussels have opened, 5 to 8 minutes.
Stir in the parsley.