Braised Cod With Fennel, Potatoes & Littlenecks

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Details

16 Ingredients

• 1-1/2 Tbs. chopped fresh flat-leaf parsley leaves
• Kosher salt and freshly ground black pepper
• 1/4 tsp. roughly chopped or coarsely ground fennel seed
• 1 medium-large shallot, chopped
• 4 5-oz. cod fillets (preferably 1 inch thick)
• 12 littleneck clams, scrubbed
• 1 large tomato, cut into small dice (12 oz., about 1-1/2 cups)
• 2 large cloves garlic, finely chopped
• 8 oz. small baby red or fingerling potatoes, scrubbed and sliced into 1/8-inch-thick coins, ends...
• 1 small fennel bulb (about 3/4 lb.), trimmed (leave core intact) and cut into 1/2-inch wedges, pl...
• 2 Tbs. anisette liqueur, such as Pernod or Sambuca
• 1 bay leaf
• 2 8-oz. bottles clam juice
• 3 Tbs. extra-virgin olive oil
• A generous pinch of saffron, crumbled (about 25 threads)
• 1 large sprig fresh thyme