In a large heavy bottom pot or deep skillet or Dutch oven, brown the chorizo in a little extra virgin olive oil. (Remove from casing and break up or crumble into small bite-size pieces). Once browned, set aside. Pour off the fat, wipe out skillet with paper towel.

In the same skillet, heat the olive oil on medium-high heat. Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to medium and saute both until tender, about 8-10 minutes. Add garlic, and sauté 3 minutes, stirring occasionally, until garlic starts to turn golden. Add tomato paste. Turn the heat up to high, constantly stirring, until paste darkens, about 3 more minutes. You are frying the paste to deepen the flavor of the dish.

Add white wine and turn heat down to medium-high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned chorizo, and fish sauce and bring to a boil and let simmer.

Add salt and pepper to taste, and chili flakes. If using chorizo, the broth may be salty enough- each chorizo is different. Squeeze with half the lemon. Taste. You want the broth to taste rich and flavorful.

Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood ingredients and determine which will take the longest to cook, putting them in first.

Taste, adjust salt and lemon to your preferences.

Divide among bowls and Finish with the fresh parsley.