Seafood Soup (Caldo de Mariscos)

Ingredients

• 1.5 teaspoons aniseed 
• 28 ounce canned tomatoes crushed undrained canned (such as Muir Glen)
• 32 ounce bottled clam juice 
• 1.5 teaspoons cumin seeds 
• 0.8 cup cilantro leaves fresh minced
• 4  garlic clove minced
• 2  jalapeno seeded finely chopped
• 8 slices lime 
• 0.3 cup juice of lime fresh
• 1 pound mussels scrubbed
• 1.5 cups onion finely chopped
• 3  poblano pepper 
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled
• 2 tablespoons sugar 
• 12 ounce tilapia cut into 2-inch pieces
• 2 tablespoons vegetable oil 

Equipment

• baking sheet
• sauce pan
• aluminum foil
• broiler
• ziploc bags
• dutch oven

Directions

1. Preheat broiler.
2. Cut chiles in half; discard seeds and membranes.
3. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened.
4. Place in a heavy-duty zip-top plastic bag, and seal.
5. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.
6. Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant.
7. Place in a spice or coffee grinder, and process until finely ground.
8. Heat vegetable oil in a large Dutch oven over medium heat.
9. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally.
10. Add the toasted ground spices; cook 1 minute.
11. Add sugar, salt, clam juice, chopped jalapeo peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally.
12. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices.