The Sea Goddess Fondue

For the creamy herb broth :

• 15 ml (1 tablespoon) olive oil
• 1/2 fennel bulb, chopped
• 1 leek, sliced
• 1/2 fennel bulb, chopped
• 30 ml (2 tablespoons) minced garlic
• 125 ml (1/2 cup) white wine
• 1 250g package of cream cheese, softened
• 2 litres (8 cups) chicken stock
• 500 ml (2 cups) fish stock
• 2 litres (8 cups) 15% cooking cream
• 15 ml (1 tablespoon) Dijon mustard
• 250 ml (1 cup) grated Parmesan cheese
• 80 ml (1/3 cup) basil pesto
• 80 ml (1/3 cup) chopped fresh parsley
• 60 ml (1/4 cup) chopped fresh dill
• 15 ml (1 tablespoon) chopped fresh oregano
• 15 ml (1 tablespoon) lemon zest
• Salt and pepper to taste