Heat a large skillet over medium heat and cook the bacon pieces for about 6 minutes, until it starts to crisp up.
4 slices bacon
Remove the bacon from the skillet and set aside.
4 slices bacon
Add the fennel wedges to the hot skillet with the rendered bacon fat, adding 1 tablespoon lard or other cooking fat.
2 fennel bulbs
Season with sea salt and freshly ground black pepper to taste and cook for about 7 minutes until slightly browned while stirring occasionally.
Sea salt and freshly ground black pepper to taste
Stir in the chicken stock, coconut milk, garlic, and sun-dried tomatoes and simmer, partially covered, for about 20 minutes. Stir occasionally.
1 ¾ cups chicken stock, ⅔ cup coconut milk, ¼ cup sun-dried tomatoes, 2 garlic cloves
In the meantime, season the fish to taste with salt and pepper, heat a pan over medium-high heat, and cook the fish in the remaining cooking fat until just cooked through.
3 tablespoon lard or other cooking fat
Add back the bacon pieces to the cooked fennel as well as the mustard and serve on top of the cooked cod.
½ lb cod, 1 tablespoon homemade or Dijon mustard, Chopped fennel top for garnishing