moroccan seafood soup

Ingredients

• 2 pounds fresh or frozen shrimp, peeled
• 16 ounces fresh or frozen clams on the half shell (save the liquer if you have any)
• 12 cups water to boil the shrimp and clam shells
• 2 - bay leaves
• 3 tablespoons coconut oil
• 3 medium yukon gold potatoes cut in cubes
• 1 large yellow onion cut in cubes
• 1 large fennel bulb cut into cubes
• 6 medium button mushrooms, chopped
• 4 large garlic cloves, crushed and chopped
• 2 cups home made tomato sauce (bottled is fine)
• 1 cup wine
• 1/4 teaspoon harissa seasoning
• 1/2 teaspoon cry coriander seasoning
• 2 - sheets nori rolled up and sliced thin (i use scissors)
• - salt and pepper to taste
• 1 quart chicken stock