Step 1

Melt butter in a large pot or Dutch oven over medium heat. Once melted, add the fennel bulb, shallot, and garlic. Sautée until glossy and softened, about 3 to 4 minutes.

Step 2

Once the shallots are soft, stir in the Pernod, and reduce by half. Once reduced, stir in the clam juice and lemon juice.

Step 3

Add the potatoes, and cover with broth. Bring it to a boil until the potatoes are tender, but not completely softened.

Step 4

Add the fish and heavy cream, and simmer until the fish is opaque and potatoes are very soft, about 10 minutes. Remove from the heat, let the soup rest for 10 to 30 minutes before serving.

Step 5

Season with salt and pepper to taste. To serve, add fennel and dill fronds.