moroccan seafood soup

Ingredients For moroccan seafood soup

• 2 lb

  fresh or frozen shrimp, peeled
• 16 oz

  fresh or frozen clams on the half shell (save the liquer if you have any)
• 12 c

  water to boil the shrimp and clam shells
• 2

  bay leaves
• 3 Tbsp

  coconut oil
• 3 md

  yukon gold potatoes cut in cubes
• 1 lg

  yellow onion cut in cubes
• 1 lg

  fennel bulb cut into cubes
• 6 md

  button mushrooms, chopped
• 4 lg

  garlic cloves, crushed and chopped
• 2 c

  home made tomato sauce (bottled is fine)
• 1 c

  wine
• 1/4 tsp

  harissa seasoning
• 1/2 tsp

  cry coriander seasoning
• 2

  sheets nori rolled up and sliced thin (i use scissors)
• salt and pepper to taste
• 1 qt

  chicken stock