Ingredients

• 5 8 oz. bottles clam juice
• 1/2 c. dry white wine
• 2 whole star anise
• 1 bay leaf
• 1 pinch saffron threads
• 3/4 c. fresh orange juice
• 1 c. 1/3 inch cubes seeded, peeled chayote
• 1 large carrot, peeled and thinly sliced crosswise
• 1 celery stalk, thinly sliced
• 1/2 lg. leek, thinly sliced
• 6 oz. black cod, cut into 1" cubes
• 6 oz. halibut, cut into 1" cubes
• 1 tsp. fresh tarragon, chopped

Preparation

Boil clam juice, wine, star anise, bay leaf, and saffron in large saucepan until reduced to 2 1/2 c., about 25 minutes. Fish out anise and bay leaf. Boil orange juice in small saucepan until reduced to 1/4 c., about 7 minutes. Add to clam juice broth.

Bring broth mixture to simmer. Add chayote, carrot, celery, and leek. Simmer until vegetables are tender, about 4 minutes. Remove pan from heat. Add fish and tarragon; cover and let stand until fish is cooked through, about 8 minutes. Season w/ salt and pepper.

Divide fish and vegetables between two bowls, top with broth, and serve.

Bon Appetit, Calabash Hotel, Grenada