In a food processor, combine the parsley, cilantro, onion, garlic, chili, salt, pepper, bouillon powder, olive oil, breadcrumbs, tilapia, and salmon. Pulse just until the mixture is finely chopped and holds together, scraping the sides of the bowl as needed.

With damp hands, form the mixture into small patties, each about the size of a walnut. You should get about 32. Set them aside on a plate.

In a large, oven-safe sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sweet paprika, hot paprika, and bouillon powder, and cook for 1 minute more.

Add the chili and cherry tomatoes and cook until the tomatoes begin to soften and the mixture starts to caramelize, 6 to 8 minutes. Stir in the salt and tomato paste. Add enough water to create a loose, spoonable sauce. Bring to a gentle simmer.

Let the sauce cook uncovered for 5 to 7 minutes, allowing the flavors to meld. Taste and adjust the seasoning if needed.

Carefully nestle the patties into the sauce in a single layer. Cover and simmer over low heat for 20 minutes, or until the patties are fully cooked through.

Meanwhile, heat the oven to 400°F. Remove the lid from the pan, sprinkle the patties with chopped cilantro, and transfer the pan to the oven. Bake for 7 to 10 minutes, until the sauce is bubbling and the edges of the patties begin to brown slightly.

Serve hot, ideally with rice, couscous, or crusty bread to soak up the sauce.