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Ingredients:


FENNEL-WINE BROTH

* ¾ pound onions, coarsely chopped (3 cups)
* About ½ pound carrots, coarsely chopped (1½ cups)
* 2 tbsp mild olive or vegetable oil
* 1 small fennel bulb, coarsely chopped (include stalks and some of the fennel fronds).
* 1 parsnip, coarsely chopped (about 1 cup, optional).
* 3 garlic cloves, peeled
* Salt
* 3 cups dry white wine
* 1 tsp peppercorns
* 1 tsp fennel seeds, crushed
* 1 bay leaf
* ½ cup coarsely chopped fresh parsley leaves and stems
* 1 tbsp fresh lemon juice
* 1½ tsp salt
* ¹\8 tsp ground cinnamon
* 3 tbsp finely ground blanched almonds




FISH

* 1½ Pounds salmon fillets, cut into 1-inch pieces, skin and any bones removed and discarded
* ½ pound sole, flounder, or any other soft white fish fillets, cut into 1-inch pieces, skin and any bones removed and discarded
* 2 large garlic cloves, peeled
* Saut


Directions:


1. Prepare the broth. In a large, wide, heavy saucepan or 5-6 quart Dutch oven, saut



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