Ingredients

• approx. 200 g shrimp
• approx. 300 g white fish fillets
• 1 medium onion
• 2 cloves of garlic
• 2 tablespoons extra olive oil
• 1/2 teaspoon chili flakes
• 1 teaspoon sweet paprika powder
• 1 can tomatoes (400 g) without skin
• 1 teaspoon dried basil or Provençal herbs
• 300 ml hot broth
• 4 tablespoons fine pasta, e.g. stars
• 1 tablespoon butter

Optional

• 1 tablespoon fish sauce
• greens to sprinkle e.g. parsley, basil

Preparation

1. Thaw shrimp if frozen, clean (remove shells, intestines and tails), rinse and dry. Season with salt.
2. Rinse fish fillets, dry, check for bones, cut into 2 - 3 cm cubes, sprinkle with salt.
3. On a large cast-iron pan with a lid or pot with a thick bottom, heat 1 tablespoon of olive oil, add chopped onion, and after a minute add garlic. Turn translucent and lightly brown on low heat for about 4 minutes.
4. Add chili, sweet paprika and tomatoes from the can, crush them with a fork. Bring to a boil.
5. Add dried basil or herbs, the remaining tablespoon of olive oil, then pour in broth, fish sauce and bring to a boil.
6. Add pasta, gently mix, cover with a lid and cook on not too high heat for about 6 minutes until pasta is soft.
7. Add shrimp and cod and cook for about 4 minutes on low heat. During cooking, gently stir. Season with salt and pepper, add butter and mix. Can be sprinkled with chopped greens.