This has got to be the ultimate fish stew with cod and andouille combined with fennel. This is the first time I have ever cooked with fennel, so I decided to try it with a combination of sweet spices and hot spices. I started by sautéing my fennel in olive oil for about two minutes. I then added my garlic and cooked an additional minute. I decided this stew needed a dry white wine so I poured in one and a half cups and reduced it by half. To provide the good fish stew taste I added clam juice. I tasted it and decided it needed something acidic so I added fresh lemon juice and zest of lemon. Next I added the spices. After simmering for a few minutes I added the cod and smoked chicken andouille. I tasted the broth and I was very pleased with the result. To top it off I added chopped flat leaf parsley. Next I poured it in the bowl and devoured it along with a glass of Pinot Gris and some sour dough bread for sopping up the tasty juices. I am really proud of myself on this one. And by the way, I decided I liked fennel.