Make the okinawa crisps: preheat oven to 400 degrees. Peel and thinly slice the potatoes lengthwise and toss on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through.

Mince the shallot. Trim, halve, and core the fennel bulb, then slice as thinly as possible. Dice the zucchini into 1/4-inch cubes. Thinly slice the chorizo into rounds.

Heat a large pan over medium heat. Add the chorizo to the pan and cook, tossing occasionally, until slightly crispy. Set aside, leaving the residual oil in the pan.

Add the shallot, fennel, zucchini, and garlic to the pan and cook, tossing, 5-7 minutes, until softened. Season with salt and pepper.

Add 2 cups water, and the stock concentrates to the pan and bring to a simmer. Once simmering, place the cod into the liquid and simmer 6-8 minutes, until opaque and easily flakes with a fork.

Meanwhile, segment the orange: slice off both ends, then run your knife along the orange flesh to remove the outer peel and pith. Working over a bowl, cut between each membrane to release the orange segments. Juice remaining orange core into the pan with the cod.

Once opaque, carefully remove cod from the liquid and set aside, covered.

Make the sauce: add the orange juice to the pan, then increase the heat to high and reduce liquid by half. Taste and season with salt and pepper

Plate a bed of fennel and zucchini, then top with the cod fillet. Pour over the sauce, and surround with the orange segments, chorizo, and fingerling crisps. Drizzle with 1 tablespoon olive oil and enjoy!