Greek Fish and Vegetable Soup Kakavia

Ingredients

• 7 tbsp. extra-virgin olive oil
• 4 sprigs flat-leaf parsley
• 2 sprigs fresh oregano
• 2 dried bay leaves
• 1 onion, halved
• 1⁄2 bulb fennel, plus 3 fronds
• 1 1⁄2 lb. eel or monkfish, cleaned and cut into 4″ pieces
• 2 (1-lb.) sea bass or red snapper, cleans and filleted, bones and head reserved
• 2 cups white wine
• 2 cloves garlic, minced
• 1⁄2 tsp. Aleppo pepper, or 1⁄8 tsp. crushed red chile flakes
• 3 Yukon Gold potatoes, peeled and cut into 1″ pieces
• 2 medium carrots, peeled and cut into 1″ pieces
• 2 medium zucchini, cut into 2″ pieces
• Kosher salt, to taste
• 2 tbsp. fresh lemon juice

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