In a large skillet with a lid, heat oil over medium heat
Add onions, garlic, carrots, celery, thyme, paprika, fennel, and cayenne
Cook stirring until onions are softened, and spices are fragrant about 5 minutes
Add diced tomatoes, and their liquid to the pan along with the potatoes, and bay leaf. Turn heat to medium-high, cover pan and allow to cook until potatoes are tender about 15 minutes.
Add cod, and scatter shrimp over top. Cover and cook for 2 minutes more or until shrimp are pink and cod flakes with a fork.
Stir in lemon juice and zest, and parsley
Serve hot
Notes
Serve with lemon wedges and crusty bread for sopping up the delicious broth.