Makes 6 servings
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8 plum tomatoes (about 2 ¼ lb), seeded and grated (skins removed at end)
1 large onion, grated
3 garlic cloves, chopped
4 cups fish stock
1 lb potatoes, peeled and cut into ½ inch cubes
1/4 teaspoon crumbled saffron threads (optional)
1 tbsp ground cumin
1/2 tbsp sweet paprika
1/2 tbsp ground ginger
1/2 preserved lemon, peel only, thinly sliced
1/4 cup chopped flat-leaf parsley
1/4 cup chopped cilantro
1 1/2 pounds large shrimp, peeled and deveined with the tails on
2 tablespoons fresh lemon juice (about ½ lemon)
1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 1 ½ inch fillets (about 5 pieces)
1/2 pound mussels, scrubbed*
1/2 pound cockles or small hard-shelled clams, scrubbed*
*you can choose one of the two, so long as there is 1 pound total
In a large Dutch oven or saucepan with a lid, heat two tablespoons of olive oil over medium-high heat. Add the tomatoes, onion, and garlic and sauté until fragrant and some of the liquid has cooked out, about five minutes. Add the fish stock and bring to a boil. When its vigorously bubbling, add the potatoes and the dried seasoning (saffron, cumin, paprika, ginger). Simmer uncovered for a few minutes, then reduce heat, and cover until the potatoes are almost tender, about 8 minutes.
In the meantime, combine the parsley, cilantro, and lemon juice in a medium mixing bowl. Toss shrimp until coated in the herbs. Set aside to marinate. This can be done up to 2 hours in advance, but no more otherwise the shrimp will turn into a ceviche.
When the potatoes are tender, add the preserved lemon, stir to combine, and then submerge the portioned fish filets in the broth. Cook until the fish pieces are nearly opaque but not completely cooked through. Carefully fold in the mussels and the shrimp with all their juices. Cover and cook until the mussels are opened and the shrimp are pink.
Serve immediately, straight from the pan or in a Moroccan style tagine, with cous cous and some crusty bread.