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1
Make the fish stock:
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2
In a large stockpot, combine all the ingredients.
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3
Bring to a boil over high heat.
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4
Reduce the heat and simmer for 45 minutes, partially covered.
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5
Skim any impurities that rise to the top several times during cooking.
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6
Strain the stock through a fine-mesh sieve.
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7
(You should have approximately 3 quarts.)
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8
Prepare the cod and vegetables:
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9
Put the fish stock in a large stockpot and bring it to a boil.
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10
Add the fennel wedges, carrots, and potatoes, reduce the heat, and simmer for 15 minutes.
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11
Remove the vegetables from the stock with a slotted spoon and place in a bowl.
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12
Bring the stock back to a high simmer and add the cod pieces.
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13
Poach for 8 to 10 minutes until the cod is flaky and opaque.
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14
Return the vegetables to the pot and cook for 2 minutes.
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15
Remove the pot from the heat.
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16
To serve, place 6 large soup bowls on the counter near the stove.
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17
Place a variety of vegetables in each bowl, Then place a piece of cod in the center of each bowl along with the vegetables.
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18
Ladle some of the hot broth over the fish and vegetables.
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19
Sprinkle with sea salt and freshly ground pepper.
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20
Chop 1 tablespoon of fennel fronds and garnish each bowl with some chopped fennel fronds.
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21
Serve immediately.
