Braised Cod with Tomatoes and Fennel Seed

Pesce all’acqua pazza, or “fish in crazy water,” involves poaching mild-flavored white fish in a seasoned tomato broth, often enhanced by garlic and spices or herbs. For our weeknight-easy version, fennel seeds and red pepper flakes are bloomed in olive oil to enhance flavors and aromas, then we add a hearty portion of dry white wine to reduce, flavoring the broth. Serve with toasted or grilled crusty bread to soak up the spicy, sweet-tart sauce.