Delfina's Paccheri Amalfi Style

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The sauce base:

2 tablespoons olive oil

1/2 yellow onion, sliced

1/2 fennel bulb, sliced, including tops

4 garlic cloves, smashed

2 Italian parsley sprigs

6 thyme sprigs

12 peppercorns

1 teaspoon fennel seeds

1/2 cup dry white wine

1 cup canned plum tomatoes

1 quart fish stock

Kosher salt

The pasta:

1 pound paccheri pasta (see introduction) or rigatoni

1/4 cup extra virgin olive oil

1 clove garlic, peeled and smashed

2 tablespoons chopped Italian parsley

1/2 cup canned plum tomatoes, finely diced

Hot red pepper flakes

1 pound rock cod or other mild white fish, in 1/2-inch dice

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