Cod and Shrimp in Fennel and White Wine Broth

Ingredients

• Extra-virgin olive oil
• 1 small onion, coarsely chopped
• 1 celery rib, coarsely chopped
• Top of 1 fennel bulb, fronds reserved, coarsely chopped
• Kosher salt
• 2 cloves garlic, smashed
• 1 pound cod bones, or other white fish bones
• Shells from 8 jumbo shrimp, bodies reserved, peeled and deveined
• 3/4 cup anise-flavored liqueur (recommended: Pernod)
• 2 bay leaves
• 1 fresh thyme bundle
• 1 onion, julienned
• 1 small fennel bulb, julienned
• 2 cloves garlic, smashed and finely chopped
• 1/2 cup anise-flavored liqueur (recommended: Pernod)
• 1/2 cup dry white wine
• 4 (5-ounce) cod fillets
• 3 fingerling potatoes, sliced into rounds
• 1 zucchini, julienned
• Big fat finishing oil

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