Ingredients

• 350 g salmon fillet
• 350 g cod fillet
• 1 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1 carrot
• 1/2 parsnip root
• 1 small leek
• 1 small onion
• 1/2 teaspoon sweet paprika + 1/3 hot paprika
• 2 liters broth or chicken or vegetable broth
• 1/3 cup fine pasta
• 2 tablespoons tomato paste
• 1 tomato or 1/2 can diced tomatoes
• 3-4 tablespoons cilantro leaves or parsley sprigs

Preparation

1. Clean the fish of skin and bones, cut into cubes, season with salt and pepper, mix with 1/2 tablespoon olive oil and lemon juice.
2. Peel the carrot and parsnip root and cut into cubes. Rinse the leek, cut lengthwise into 4 parts, then slice crosswise.
3. In a large pot with 1/2 tablespoon olive oil, sauté the onion cut into cubes, then add the leek and fry, stirring, for about 2 minutes.
4. Add the carrot and parsnip root and again fry, stirring, for about 2 minutes, season with salt, pepper, sweet and hot paprika.
5. Pour hot broth over the vegetables, bring to a boil, cover and cook for about 10-15 minutes until vegetables are tender. Add pasta halfway through this time.
6. Add tomato paste and peeled tomato cut into cubes (or peeled and diced tomatoes from a can). Cook for about 2-3 minutes.
7. Add the salmon and cod and bring to a boil. Reduce heat and cook for about 2-3 minutes. Add cilantro. Season with salt and pepper if needed.