CIO Filipino

Ingredients

• Extra-virgin olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 fennel bulb, thinly sliced, fronds reserved for garnish, stem discarded
• 5 cups clam juice
• One 28-ounce can tomato puree
• 1 1/2 cups white wine
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon anchovy paste
• 3/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 star anise
• Pinch saffron threads
• Eight 4-ounce pieces cod
• Salt and freshly ground black pepper
• 1/4 teaspoon paprika
• 8 thin slices prosciutto
• Extra-virgin olive oil
• 1 pound manila clams, scrubbed
• 2 Roma tomatoes, diced, for garnish
• 3 tablespoons chopped fresh parsley, for garnish

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