Seafood Soup (Caldo de Mariscos)

Ingredients

• 1 ½ teaspoons cumin seeds
• 2 tablespoons vegetable oil
• 1 ½ cups finely chopped onion
• 2 (6-ounce) tilapia fillets, cut into 2-inch pieces
• 2 tablespoons sugar
• ½ teaspoon salt
• 4 (8-ounce) bottles clam juice
• + 10 more ingredients
• • 2 jalapeño peppers, seeded and finely chopped
  • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
  • ¼ cup fresh lime juice
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 8 lime slices
  • ¾ cup minced fresh cilantro
  • 4 garlic cloves, minced
  • 3 poblano chiles
  • 1 ½ teaspoons aniseed

Preheat 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 ch...

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