Braised Cod With Fennel, Potatoes & Littlenecks

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
445
FAT
40%
CHOL
37%
SOD
41%

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Ingredients for 4 servings

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 discarded (about 6 potatoes)

1 small fennel bulb (about 3/4 lb.), trimmed (leave core intact) and cut into 1/2-inch wedges, plus 1 Tbs. chopped fronds

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

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