Seafood Soup (Shorabit Akl Bahri)

• 1 tablespoon sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons ground cumin (optional)
• 1 whole red snapper (about 1 pound)
• 1 cup extra-virgin olive oil
• 10 medium shrimp, peeled, deveined and cut into 2- to 3-inch pieces
• 8 ounces calamari, cut into thin rings
• 3 shallots, chopped
• 2 baking potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 4 quarts low-sodium chicken stock or water, or 1 quart clam juice mixed with 2 quarts water
• 3 bay leaves
• 1 fresh sage leaf
• 4 plum tomatoes, chopped
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley, for garnish

1. Combine the salt, pepper and cumin, if using, in a small bowl. Sprinkle a third of thernseasoning mixture over the snapper and set the remaining two-thirds aside.
2. In a large pot, heat the oil over medium heat. Add the snapper and saute, turning once, until golden brown, 3 to 4 minutes per side. Using a fish spatula, transfer the fish to a paper towel-lined platter.
3. Add the shrimp and calamari to the same pot and cook, stirring occasionally,rn3 to 5 minutes. Using the fish spatula, transfer the calamari and shrimp to the paperrntowel-lined platter.
4. Toss the shallots in the pot and cook until soft and fragrant, about 5 minutes. Add thernpotatoes, carrots, and celery, and cook, stirring once or twice, for 5 minutes more. Stir in the cilantro, basil, dill, and oregano and cook until fragrant, about 3 minutes. Pour in the stock or water and bring to a boil. Reduce the heat, add the bay leaves, cover and simmer until the vegetables are soft and the stock thickens slightly, 15 to 20 minutes.
5. In the meantime, debone the fish and add it, along with the reserved shrimp andrncalamari, sage leaf and tomatoes, to the pot; cook for 5 minutes more. For a morernintense flavor, include the fish head. Turn off the heat, remove the sage leaf and the bay leaves and stir in the lemon juice. Spoon into soup bowls and garnish each serving with some parsley.

salt, freshly ground black pepper, ground cumin, red snapper, extravirgin olive oil, shrimp, calamari, shallots, baking potatoes, carrots, stalks celery, fresh cilantro, fresh basil, dill, fresh oregano, chicken, bay leaves, sage, tomatoes, lemon, fresh parsley

Taken from food52.com/recipes/33055-seafood-soup-shorabit-akl-bahri (may not work)