1 Melt the butter in a large saucepan over low heat

2 Stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.

3 Stir in the flour and let cook on low for a minute or two.

4 Stir in the stock and let thicken a bit.

5 Add the bay leaf, hot pepper sauce, and potatoes, 6 6 Cover, and let cook until the potatoes are barely tender, about 10 minutes.

7 Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.

8 Remove the bay leaf.

9 Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce.

10 Bring just to a boil.

11 When ready to serve, ladle into bowls and garnish with the minced fennel fronds.