Ed's Portuguese Fish Stew

Roast the Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the chiles, then coarsely chop them.

In a large saucepan, heat the olive oil until shimmering. Add the sausage and cook over moderate heat, stirring, just until the fat starts to render, about 3 minutes. Add the chopped roasted chiles, onion, garlic, thyme, bay leaves, crushed red pepper and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the wine and simmer over moderately low heat until slightly reduced, about 3 minutes. Stir in the clam broth, potatoes and tomatoes. Cover the saucepan and cook over low heat, stirring occasionally, until the potatoes are just tender, about 25 minutes.

Add the clams to the saucepan, cover and cook over moderately low heat for 3 minutes. Gently stir in the cod and mussels, cover and cook until the clams and mussels have opened and the cod is just white throughout, about 10 minutes; discard any shellfish that haven’t opened. Season with salt and pepper. Ladle the fish stew into shallow bowls and garnish with cilantro and parsley. Serve with crusty bread.