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.
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|Serving Size: 1 Serving (912g)|
|Recipe Makes: 4|
|Calories from Fat: 473 (54%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 25.3g||127 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 177.1mg||55 %|
|Sodium 778.1mg||27 %|
|Potassium 2400.3mg||63 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 54.5g|
|Protein 40.6g||58 %|
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Calories per serving: 878
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