Anise Seafood Stew
1/2 cup (125 ml) white wine
A pinch of saffron
6 large clams, scrubbed
1 15-oz (425 g) can tomatoes, chopped
4-6 cloves garlic, peeled and crushed
1/2 tsp (2 ml) freshly ground anise seeds
Hot red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1/2 lb (225 g) cod fillets, cut into chunks
1/2 lb (225 g) large shrimp, peeled and deveined
8 mussels, scrubbed, beards removed
Combine the wine and saffron in a small cup and let steep at room
temperature. Place the clams in a microwave-safe baking dish, cover
with microwave-safe plastic wrap, and cook at 100% power for 3
minutes. Remove the clams from their shells, discarding the shells
and reserving the meat and any liquid. Stir together the tomatoes,
garlic, anise seed, optional pepper flakes, salt, and pepper and place
in a 2-quart (2 L) microwave-safe baking dish. Place the cod in the
center and arrange the shrimp and mussels around the cod. Cover
with microwave-safe plastic wrap and cook at 100% power until the
mussels open and the cod is firm and opaques, 9 to 10 minutes.
Stir in the saffron and wine mixture and the reserved clams with
their broth. Serves 6 to 8 as an appetizer, or 4 to 6 as a main dish.
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