Remove the shrimp and clams from their shells. Put into a large pot with the bay leaves and the 12 cups of salted water. Cover and simmer while preparing the rest of the ingredients.
In another pot start cooking the chopped onion and garlic in the heated coconut oil on low for about 10 minutes or until the onions are just soft. Stir occasionally to prevent sticking. Don't burn the garlic!
Add the potatoes, fennel, mushrooms, wine and tomato sauce. Let this cook for a further 10 minutes and don't forget to stir. Add the clam liqueur and cook for an additional 10 minutes.
Taste the food and season again if needed. Add the Harrisa and coriander seasonings.
Strain the shrimp and clam shells into a large bowl. Add the shrimp/clam liquid to the veggies and simmer another 10 minutes.