Snapper And Spiced Crab With Lime-Coriander Broth

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1 tablespoon unsalted butter

1 onion, thinly sliced

1 small celery rib, thinly sliced

2 garlic cloves, smashed

One 1-inch piece fresh ginger, smashed

1 teaspoon coriander seeds

1/2 teaspoon crushed red pepper

6 cardamom pods, crushed

1/2 star anise pod

1/4 teaspoon black peppercorns

10 cilantro sprigs

2 basil sprigs

2 kaffir lime leaves (see Note)

1/2 cup dry white wine

1/4 cup Asian fish sauce

1/4 cup fresh lime juice

2 cups water

Kosher salt

1 1/2 teaspoons cumin seeds

1 teaspoon cardamom seeds (from 12 pods)

1/4 teaspoon coriander seeds

1/4 teaspoon fennel seeds

1 star anise pod, broken

5 tablespoons vegetable oil

1 small red onion, finely chopped

1/2 pound lump crabmeat, picked over

2 tablespoons chopped cilantro

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh lime juice

Salt and freshly ground pepper

Six 5-ounce red snapper fillets

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