Start by blending the seabass, tilapia, onion, garlic, and cilantro in a food processor until the mixture is smooth. Add the breadcrumbs, olive oil, cumin, paprika, and salt. Knead the mixture by hand until it firms up and holds together. Set aside.

Heat a large pot over medium heat and add the olive oil. Once hot, add the sliced bell pepper, hot peppers, and dried paprika peppers. Cook, stirring occasionally, until the peppers soften, about 5 minutes. Add the garlic and cook for another minute, being careful not to burn it.

Stir in the harissa, sweet paprika, cumin, and salt. Mix well to release the spices' flavors, then pour in 2 cups of water and bring to a simmer. Let the sauce cook uncovered for about 10 minutes to deepen the flavors.

Carefully form the fish mixture into patties, and gently place them into the simmering sauce. Add the fava beans and the remaining cup of water. Simmer for about 20 minutes, stirring occasionally. In the final 2 minutes of cooking, add the bunch of cilantro and stir it gently into the sauce.

Serve hot, with fresh challah or couscous on the side.