This fish stew is the ultimate with cod, smoked andouille and fennel.  The blend of the hot and sweet spices creates this outstanding combination along with the zest and juice of lemon.

Servings: 4
1 ½ lbs. cod, cut into 2 inches cubes
11 oz. smoked andouille chicken sausage, use 3 of the links and cut into 1 ½ inch slices
1 large fennel bulb, quartered, cored and thinly sliced
Two 8 oz. bottles of clam juice
½ cup dry white wine
¼ cup fresh lemon juice, and 1 tsp. grated lemon rind
2 tbsp. olive oil
2 cloves of garlic, thinly sliced
1 tsp. chili powder
1 tsp. ground cardamom
1 tsp. ground coriander
1 tsp. salt
¼ cup flat leaf parsley, chopped

In a large pot, heat olive oil and add fennel. Cook for about 2 minutes, then add garlic and cook an additional minute over medium low heat. Add the wine, bring it to a boil over medium heat and reduce to half. Add clam juice, lemon zest and juice bringing to a boil. Combine the spices with the liquid mixture and continue to cook for an additional 2 minutes. Add the cod and sausage cooking for 3 to 4 minutes. Stir in the parsley and serve in bowls along with French bread for sopping up the delicious juices.