Clean the mackerel from their heads and entrails, salt and let them stand for 30 minutes. Then put them to boil and remove the foam that appears on top.
Afterward, strain the broth and clean the mackerel of the bones. In a deep pan, heat the oil, fry the paprika in it and add the chopped onions and carrots.
Top up with a bit of the broth and allow the vegetables to stew. Put the broth back on the stove, add the roux, the cleaned mackerel pieces, crushed garlic and the rest of the cleaned and chopped vegetables.
Once it boils, add the lovage, salt and black pepper to taste. Finally, add a handful of semolina or vermicelli and after a few minutes, remove it from the heat.