Fisherman's tortellini

We have seen so far two different stuffings for tortellini: with meat and vegetarian.
On the 24th of December, on Christmas' Eve, most of the people in Italy follow the tradition that forbids eating meat.
As I wanted to share with my relatives my love for pasta, I made for them an alternative recipe for the filling, based on fish.
For 4-6 servings, I used the following:

• 400gr of smoked salmon
• chive
• dill
• one spoon of capers

Took the skin away from the chunk of salmon and check there isn't any fishbone left.
Finely chop the herbs and the capers and amalgamate with the fish. The mix mustn't necessarily be smooth, but you could use a blender if you want to. I didn't because I wanted my guests to distinguish the different textures.
As for the previous recipes, this stuffing is to be used with a ball of dough made with 300gr of flour and 3 eggs.

For the broth:

• 2l water
• 1kg of fish (preferably non-fat) or discard from previous preparations
• 4 spoons of extra-virgin olive oil
• 100gr leek finely chopped
• 1 onion finely chopped
• 1 garlic clove, crushed
• parsley
• 100ml white wine
• salt
• pepper in grains

Stir fry the onion, the leek and the garlic at low fire, then add the fish and brown for a couple of minutes. Add the wine and wait until the alcohol has fully evaporated.
Add the water and the remaining ingredients and let simmer for one hour at low fire.
Filter the broth.

Bring to a boil and pour the tortellini.
Enjoy!