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["Combine the salt, pepper and cumin, if using, in a small bowl. Sprinkle a third of the
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seasoning mixture over the snapper and set the remaining two-thirds aside.", "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.", "Add the shrimp and calamari to the same pot and cook, stirring occasionally,
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3 to 5 minutes. Using the fish spatula, transfer the calamari and shrimp to the paper
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towel-lined platter.", "Toss the shallots in the pot and cook until soft and fragrant, about 5 minutes. Add the
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potatoes, 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.", "In the meantime, debone the fish and add it, along with the reserved shrimp and
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calamari, sage leaf and tomatoes, to the pot; cook for 5 minutes more. For a more
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intense 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."]
