-
1
Roast the Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over.
-
2
Let cool.
-
3
Peel, seed and stem the chiles, then coarsely chop them.
-
4
In a large saucepan, heat the olive oil until shimmering.
-
5
Add the sausage and cook over moderate heat, stirring, just until the fat starts to render, about 3 minutes.
-
6
Add the chopped roasted chiles, onion, garlic, thyme, bay leaves, crushed red pepper and a generous pinch each of salt and pepper.
-
7
Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
-
8
Stir in the wine and simmer over moderately low heat until slightly reduced, about 3 minutes.
-
9
Stir in the clam broth, potatoes and tomatoes.
-
10
Cover the saucepan and cook over low heat, stirring occasionally, until the potatoes are just tender, about 25 minutes.
-
11
Add the clams to the saucepan, cover and cook over moderately low heat for 3 minutes.
-
12
Gently stir in the cod and mussels, cover and cook until the clams and mussels have opened and the cod is just white throughout, about 10 minutes; discard any shellfish that havent opened.
-
13
Season with salt and pepper.
-
14
Ladle the fish stew into shallow bowls and garnish with cilantro and parsley.
-
15
Serve with crusty bread.
