Preparation

Step 1
Place the fish in a pot and cover with about 1.5 L water. Add salt and bring to a boil. Simmer for 10 minutes and remove the fish with a slotted spoon. Place the prawn shells and heads in the fish stock and bring to a boil.
Step 2
Peel and finely chop the garlic cloves, and peel and slice the carrots.
Step 3
Sauté the chopped garlic in a pan with the olive oil. When it starts to brown, add the leek and chopped onion. Cook until the vegetables are soft. Add the carrot slices, tomato and bay leaf. Cover and cook over a low heat until the tomatoes are soft.
Step 4
Crush the prawn shells and heads with a hand blender and strain the stock through a mesh sieve. Pour the stock over the sautéed vegetables and, when it comes to the boil, add the pasta. Cover and cook until al dente.
Step 5
Remove the skin and bones from the fish. Break into large flakes. Add the fish and coriander to the pasta and serve immediately.
Tip
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