For the broth: Heat a large pot over medium heat and add a generous swirl of olive oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic, celery, fennel bulb, clam juice, tomato puree, wine, salt, pepper, anchovy paste, red pepper flakes, bay leaf, star anise and saffron. Bring the mixture to a boil, and then reduce the heat and simmer 30 minutes.
For the cod: Preheat the oven to 400 degrees F. Sprinkle the cod with salt, pepper and paprika and wrap each piece in a slice of prosciutto.
Heat a large oven-proof skillet over medium-high heat and add a swirl of olive oil. Sear the cod on both sides until the prosciutto is crisped. Transfer the skillet to the oven and bake the cod until cooked through, 10 to 12 minutes. (If the cod does not fit in the skillet in one batch, cook in two batches and transfer to a baking sheet to finish in the oven.)
Add the clams to the tomato broth and cook until the clams open, about 5 minutes. Discard any clams that don't open. Discard the bay leaf and star anise.
Place 1 cod piece in a shallow serving bowl and ladle some broth around the cod. Garnish with a few clams, diced tomato, fennel fronds and chopped parsley. Repeat with the remaining cod and broth. Serve warm.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Lou Diamond Phillips