Combine salt, pepper, and cumin (if using) in a bowl.

Sprinkle 1/3 of the seasoning over the snapper.

Heat olive oil in a large pot over medium heat.

Saute snapper until golden brown, 3-4 minutes per side.

Transfer snapper to a paper towel-lined platter.

Add shrimp and calamari to the pot, cook 3-5 minutes, stirring occasionally.

Transfer shrimp and calamari to the platter.

Add shallots to the pot, cook until soft and fragrant, about 5 minutes.

Add potatoes, carrots, and celery, cook for 5 minutes more, stirring occasionally.

Stir in cilantro, basil, dill, and oregano; cook until fragrant, about 3 minutes.

Pour in stock or water and bring to a boil.

Reduce heat, add bay leaves, cover, and simmer until vegetables are soft and the stock thickens slightly, 15-20 minutes.

Debone the fish and add it, along with the reserved shrimp and calamari, sage leaf and tomatoes, to the pot.

Cook for 5 minutes more.

Turn off the heat, remove the sage leaf and bay leaves.

Stir in the lemon juice.

Spoon into soup bowls and garnish with parsley.