Dice cod and salmon.
Blanch tomato by cutting a cross on top, immerse in boiling water for a couple of minutes and then immediately place them into cold water. Remove the skin and seeds and finely chop the tomato.
Finely chop onion and garlic, and slice the chili and the leek.
Sauté onion in butter and add garlic, chili, leek, tomato purée and fish broth.
Boil the soup for approx. 5 minutes. Add cream and let it simmer.
Add cod, salmon and tomatoes, heat up and leave it for 3-4 minutes.
Season with salt and pepper.
Add prawns right before you serve the dish.
Sprinkle parsley on top and serve.
Tip: You can replace fish broth with fish stock.