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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