Steps
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, celery, and red bell pepper. Sauté until vegetables are softened.
2. Add tomato paste and paprika, stir well to combine.
3. Pour in the fish or vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add the fish fillet and lobster meat to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.