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1
For the broth: Heat a large pot over medium heat and add a generous swirl of olive oil.
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2
Add the onions and cook until translucent, about 5 minutes.
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3
Add the garlic, celery, fennel bulb, clam juice, tomato puree, wine, salt, pepper, anchovy paste, red pepper flakes, bay leaf, star anise and saffron.
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4
Bring the mixture to a boil, and then reduce the heat and simmer 30 minutes.
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5
For the cod: Preheat the oven to 400 degrees F. Sprinkle the cod with salt, pepper and paprika and wrap each piece in a slice of prosciutto.
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6
Heat a large oven-proof skillet over medium-high heat and add a swirl of olive oil.
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7
Sear the cod on both sides until the prosciutto is crisped.
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8
Transfer the skillet to the oven and bake the cod until cooked through, 10 to 12 minutes.
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9
(If the cod does not fit in the skillet in one batch, cook in two batches and transfer to a baking sheet to finish in the oven.)
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10
Add the clams to the tomato broth and cook until the clams open, about 5 minutes.
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11
Discard any clams that don't open.
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12
Discard the bay leaf and star anise.
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13
Place 1 cod piece in a shallow serving bowl and ladle some broth around the cod.
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14
Garnish with a few clams, diced tomato, fennel fronds and chopped parsley.
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15
Repeat with the remaining cod and broth.
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16
Serve warm.
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17
This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
