Dinner

Ingredients3 poblano chiles 1 1/2 teaspoons aniseed 1 1/2 teaspoons cumin seeds 2 tablespoons vegetable oil 1 1/2 cups finely chopped onion 4 garlic cloves, minced 2 tablespoons sugar 1/2 teaspoon salt 4 (8-ounce) bottles clam juice 2 jalapeño peppers, seeded and finely chopped 1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen) 1/4 cup fresh lime juice 2 (6-ounce) tilapia fillets, cut into 2-inch pieces 1 pound medium shrimp, peeled and deveined 1 pound mussels, scrubbed and debearded 3/4 cup minced fresh cilantro 8 lime slices PreparationPreheat broiler.Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalapeño peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally. 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. Yield8 servings (serving size: 1 3/4 cups)Nutritional InformationCALORIES 253(24% from fat); FAT 6.8g (sat 1.1g,mono 1.4g,poly 3g); PROTEIN 29.5g; CHOLESTEROL 126mg; CALCIUM 124mg; SODIUM 806mg; FIBER 3.4g; IRON 6.1mg; CARBOHYDRATE 19.8g