Cod with Fennel and Onion

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1 large build fennel, trimmed of tough tops -- reserving 2 tablespoons of the fronds

2 tablespoons extra-virgin olive oil

1 medium to large yellow skinned onion, thinly sliced

Salt and pepper

1 cup white wine

1 large or 2 medium russet potatoes, peeled and very thinly sliced

1 cup chicken stock

1 1/2 to 1 3/4 pounds cod, cut into 4 portions, 6 to 8 ounces each

1/4 cup chopped flat-leaf parsley, a couple of handfuls

Crusty bread, to pass at table