1. In a 4 quart pot, heat oil and melt butter. Add onion and celery and cook until tender. Add garlic and fennel seeds and cook 30 seconds. Add potatoes, clam juice, water, bay leaf and thyme sprig, bring to a boil and then simmer about 10-12 minutes until potatoes are almost tender.
2. Add fish and corn kernel and cook for another 5 minutes or so. When fish is cooked, add half and half, gently heat through. Discard Bay leaf, and thyme sprig. Taste for salt.
3. Ladle into bowls and garnish with chopped parsley.

Recipe by Robin Forte.