cooks have always known that fennel brings out the best in
seafood. Fennel originally grew on the island of Madeira. Fennel
is frequently mislabeled as anise. Look for a creamy white bulb
topped with slender stalks and delicate fronds that resemble
fresh dill leaves. The fronds can be used as a garnish. The
seeds are prized for their delicate licorice-like flavor and are
often mistaken for anise seeds which are greenish gray. In
Italy, the small yellowish brown fennel seeds are crushed to
release their flavor, then are added to pizza sauce.
1 tablespoon butter
finely chopped yellow onion
finely chopped fennel bulb
russet potatoes, peeled and cubed
carrots, peeled and cubed
(8-ounce) bottles clam juice
teaspoons seasoning salt
teaspoon ground black pepper
teaspoon chopped fresh thyme
pound cod fillet, cut into small pieces
chopped fresh parsley
Fennel fronds for garnish
In a 5-quart sauté pan, fry the onion and fennel in
the potatoes, carrots, clam juice, milk, salt, pepper and
Cook on low until the potatoes and carrots are soft.
2. Carefully stir
in the cod, then simmer until the fish is opaque
flakes easily with a fork. Stir in the cream and heat
Turn off the heat as soon as the chowder is
3. Serve in
individual bowls garnished with a tiny fennel frond.
This chowder is best on the first day it is made. It is
if you freeze the leftovers.
Makes 4 servings