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Red Snapper With Coconut-Clam Broth

['Coconut-Clam Stock', '4 (5-ounce) red snapper fillets', '2 teaspoons kosher salt', '2 teaspoons fennel seeds, lightly crushed', '2 tablespoons virgin coconut oil or vegetable oil', '1/4 cup cilantro leaves with tender stems', '1/4 cup alfalfa sprouts', '2 teaspoons toasted unsweetened shredded coconut', 'Flaky sea salt', 'Olive oil (for drizzling)']

Heat stock in a medium pot over low; keep warm.
Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes. Turn and cook on other side 30 seconds.
Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.

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