Transfer the chicken pieces, fennel and whole cloves of garlic to a serving platter, reserving the pan juices.
After the fennel is tender, add the milk and continue to cook for another two minutes.
Stuff the bass with the ginger, lemon slices and fennel fronds.
Old English fenol, finul, perhaps via (or influenced by) Old French fenoil or directly from Vulgar Latin fenuculum, from Latin feniculum, diminutive of fenum, faenum "hay," probably literally "produce" (see fecund). Apparently so called from its hay-like appearance and sweet odor.