Spanish seafood pasta soup

Heat a stock pot over medium heat with the olive oil.

Finely chop the onion, roughly chop the garlic and cut the peeled carrots into small bite sized pieces.

Add the cut vegetables to the pot and mix continuously in the olive oil so they saute evenly.

After 3 to 4 minutes, when lightly sauteed and the onions are translucent, add the paprika and the thyme and mix quickly so they coat the vegetables.

Add the tomato sauce, season with sea salt and black pepper, mix and simmer a couple of minutes without stirring.

After 3 to 4 minutes, when the tomato sauce has slightly thickened, add the fish broth and the saffron threads, raise to high heat and mix gently.

Pat the cod fillets dry on paper towels, season one side with sea salt and black pepper and cut each into small bite sized pieces.

Pat the shrimp dry on paper towels and season with sea salt and black pepper.

When the broth comes to a boil, add the fideos and stir every one to two minutes so they do not stick.

After about 5 minutes, two minutes short of al dente, add the cod and the shrimp and mix.

Cover, lower to low-medium heat and simmer 2 to 4 minutes until the pasta is al dente and the seafood is cooked through.

Remove from the heat, transfer to a shallow bowl and garnish with fresh parsley.