Preheat oven broiler. Place the tomatoes in a baking pan and place under broiler 5-7 minutes, until tomatoes blacken and blister. Remove from broiler and allow to cool completely. Cut tomatoes in half and remove seeds.
In the container of a blender, combine the tomatoes, cream, vodka, and garlic. Puree until smooth.
Heat olive oil in 10-12” skillet or paella pan on the stove. Add the onion and sauté over medium heat until translucent, about 2 minutes.
Add dry pasta to skillet and cook until lightly golden, about 4 minutes. Add broth or water and tomato cream puree. Stir lightly to combine ingredients. Salt and pepper to taste.
Adjust flame so that fideo gently simmers uncovered until pasta is tender, about 15 minutes. Add mussels and fish portions, and simmer another 5 minutes, or until all mussels are fully opened and fish is thoroughly cooked.
Sprinkle with chopped parsley and toss pasta lightly to combine ingredients that may have separated while cooking. Serve with quartered lemons.