Cut vegetables into small slices (1x1cm). Steam all the vegetables except the tomatoes in a little margarine until the vegetables are soft (add a little stock if necessary). Pour vegetables into a large ovenproof dish and spread evenly. Clean the mussels and shrimps. Cut the fish into bite-sized pieces. Spread the fish marinated with salt, coriander and lemon juice, the mussels and the shrimps over the vegetables in the mold. Sprinkle with finely chopped diced tomatoes. Pour hot broth over the vegetables and seafood and cook the whole thing in the oven at 200°C for about 15-20 minutes. Before serving the soup, make sure that the fish is also cooked.
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