Braised fennel and cod with black-eyed beans and 'nduja butter from Ottolenghi Comfort (page 148) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cannellini beans for black-eyed beans; white wine for vermouth; and haddock, hake, or salmon for cod.

  • Lsblackburn1 on January 02, 2026

    Delicious! Used about 3/4 cup dried BEPs that I cooked this morning. I over-salted at some point so would be more careful next time.

  • dosojosazules on April 14, 2025

    Came out wonderfully. Timing on the recipe worked out just as indicated. The peas were so flavorful

  • Astrid5555 on December 31, 2024

    This is THE bomb - best Ottolenghi dish I have cooked in a while. The addition of the ‘nduja makes for the most delicious sauce, a definite dinner-party option.

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