Poached Cod in Chorizo-Fennel Broth

Mince the shallot. Trim, halve, and core the fennel bulb, then slice as thinly as possible. Dice the zucchini into ¼-inch cubes. Thinly slice the chorizo into rounds.

Heat a large pan over medium heat. Add the chorizo to the pan and cook, tossing occasionally, until slightly crispy. Set aside, leaving the residual oil in the pan.

Add the shallot, fennel, zucchini, and garlic to the pan and cook, tossing, 5-7 minutes, until softened. Season with salt and pepper.

Add 2 cups water, and the stock concentrates to the pan and bring to a simmer. Once simmering, place the cod into the liquid and simmer 6-8 minutes, until opaque and easily flakes with a fork.

Meanwhile, segment the orange: slice off both ends, then run your knife along the orange flesh to remove the outer peel and pith. Working over a bowl, cut between each membrane to release the orange segments. Juice remaining orange core into the pan with the cod.

Once opaque, carefully remove cod from the liquid and set aside, covered.

Make the sauce: add the orange juice to the pan, then increase the heat to high and reduce liquid by half. Taste and season with salt and pepper