Wash and peel the vegetables. Grate the carrots, cut the potatoes into pieces and finely chop the leeks and peppers. Then cook the hake pieces and potatoes in a pot with water and a pinch of salt for about 10 minutes until both are tender.
Meanwhile, sauté the vegetables in a pot with a drizzle of olive oil. After a few minutes, when they begin to brown, add the fish broth and the pasta. Cook for another 10 minutes.
Take the cooked potatoes and hake, shred and mash them until forming a compact mixture, then shape into small fish balls. Add them to the soup and serve.
