Fenouil à la Grecque aux Oranges

Court-bouillon means quick stock in French, but in Louisiana, where it’s pronounced ‘coobeeyon,’ it’s a soup made by the addition of fish to the stock as it cooks. Neither the French nor French immigrants in Louisiana would dream of cooking shellfish or fennel in unseasoned water. The quick stock is made in a matter of minutes to provide an aromatic poaching liquid. Fennel is traditionally poached in a court-bouillon and served cold as an hors d’oeuvre. For some reason this very Fren