Brothy Seafood Chowder

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2 lb. fish bones, rinsed
• 1 small onion, unpeeled, quartered
• 2 stalks celery, chopped
• 1 leek, dark green parts chopped, rinsed, white parts cut into ¼" rounds, rinsed, reserved for stew
• 1 dried chile de árbol or ½ tsp. crushed red pepper flakes
• 1 garlic clove, smashed
• 6 thyme sprigs
• 2 bay leaves (optional)
• ½ cup dry white wine or sake
• 1 Tbsp. fennel seeds
• 1 lb. small Yukon Gold potatoes, quartered
• Kosher salt
• 1 fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
• 1½ lb. boneless, skinless white fish (such as cod), cut into 1" pieces
• 2 cups Sun Gold tomatoes
• Extra-virgin olive oil (for drizzling)
• Freshly ground black pepper

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