Cod And Shrimp In Fennel And White Wine Broth

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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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