* 2 kg mixed Fish and seafood, skinned, boned, peeled etc and cut into small pieces, if necessary
* 4 Onions, roughly chopped
* 75 ml Olive oil
* 1 large Green pepper, deseeded and chopped
* 1 large Red pepper, deseeded and chopped
* Garlic, to taste, peeled and findly Diced
* 3 Litres Fish stock, water or Court bouillon
* 4 large Potatoes, cut into smallish chunks
* 2 bulbs Fennel, with leaves, Diced
* Salt, to taste
* Large pinch Saffron, pounded
* 1 teaspoon Ground cumin
* 1 teaspoon Ground cinnamon
* 2 teaspoons Harissa, or to taste
* 2 Preserved lemons, finely chopped
* 8 Tomatoes, peeled and chopped
* 1 large bunch Parsley, finely chopped
* 1 large bunch Coriander leaves, finely chopped

===Method===
* Heat the Oil in a large pan and Fry the Onions until soft.
* Add the Peppers and Garlic and when the peppers are soft, add the Fish stock, water or Court bouillon.
* Stir in the Potatoes, Salt, Saffron, Cumin, Cinnamon, Harissa and Preserved lemons and Simmer, covered, for about 30 minutes.
* Add the Fish, Tomatoes and Herbs and add further liquid if necessary and cook for a few minutes until the fish is done.

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