1 tablespoon olive oil
1 yellow onion, chopped
1 yellow bell pepper, seeded and diced
1 clove garlic, minced
2 tomatoes, peeled and seeded, then diced
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
4 cups chicken stock, vegetable stock or broth
1 1/4 pounds red snapper or sea bass fillets cut into 3/4-inch cubes
1 cup thinly sliced white mushrooms
2 tablespoons tahini
1 tablespoon finely chopped preserved lemon or grated lemon zest
1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 tablespoon finely chopped fresh cilantro (fresh coriander)
1/2 teaspoon salt
In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and saute until soft but not browned, about 8 minutes. Add the garlic and tomatoes and saute until the tomatoes are tender, about 3 minutes. Stir in the cumin and paprika and simmer for 1 minute.
Carefully pour in the stock, raise the heat to high and bring the mixture to a boil. Add the fish and mushrooms. When the mixture returns to a boil, reduce the heat to low. Simmer until the fish is opaque throughout, about 3 minutes.
Stir in the tahini, preserved lemon, parsley, cilantro and salt. Ladle into warmed individual bowls and serve immediately. Can also serve with rice or bulgur.