For the chorizo jam add the chorizo and onion to a small frypan over low-medium heat and cook for 15 minutes or until the meat is cooked and the onion has softened. Add the brown sugar and red wine vinegar and cook for 10 minutes. Allow to cool, place in a blender and briefly pulse until blended but still chunky. Set aside until ready to serve.

For the soup add the potatoes, olive oil, shallots, garlic, fennel and celery to a large saucepan over medium heat. Cook, stirring regularly, for about 15 minutes or until the onions are softened and the mixture is fragrant.

Add the ras el hanout spice and cook for 30 seconds before adding the tomatoes. Cook for 1 to 2 minutes until the tomatoes release their juices, then add the saffron, preserved lemon, stock and white wine. Simmer for 10 minutes then add the cream and simmer for an additional 15 minutes or until the soup has reduced slightly and thickened.

Add the seafood and cook for 1 to 2 minutes or until just cooked through, before adding soup to serving bowls. Top with dollops of chorizo jam and serve immediately.

*check the chorizo is gluten-free, if required

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