Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
-I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.
-a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.
-pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.
Heat olive oil over medium heat in a medium size non stick skillet. Add garlic and sauté for 1-2 minutes until starting to soften but do not brown. Add white wine and clam juice. Allow to simmer to reduce mixture by half, approximately 5-6 minutes. Crush tomatoes with your hand and add to pan along with a generous pinch of chili flakes and saffron. Simmer gently to reduce for 4 minutes. Add coconut milk and 1/4 tsp salt and bring to a simmer.
Pat cod fillets dry with a paper towel and season generously on both sides with salt and pepper. Add to poaching liquid and simmer gently for approximately 3-4 minutes per side. Remove cod to plate and spoon sauce over top. Serve immediately.
If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod.