Fish soup al Andalus

Ingredients for 4 servings:

• 3 fish fillet(s), (pollock), fresh or frozen, or other fish with firm flesh
• 1 tomato(s), ripe
• 1 bell pepper(s), green
• 1 m.-sized onion(s)
• 2 carrots
• 1 stock cube
• 1 dash of olive oil
• 1 liter of water
• some parsley
• some tomato paste
• salt and pepper
• 1 pinch of paprika powder
• 1 handful of noodles (soup), e.g. shell noodles

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and chop the onion, carrots, and bell pepper, then cook them with the water, stock cubes, whole tomato, and a dash of olive oil in a lidded saucepan over medium heat until the vegetables are soft. Remove the tomato; it will have released its flavor by now and is no longer needed. Use a hand blender to puree the remaining vegetables with the soup. Return the pan to the stove, cut the fish into bite-sized pieces, and add them to the soup along with a hazelnut-sized dollop of tomato paste for color, the pasta, parsley, and a pinch of paprika. Simmer until the pasta is al dente, then season with salt and pepper to taste. If desired, you can also use shrimp or mussels in addition to the fish in the soup.