Salt ling and fennel stew from Ard Bia Cookbook (page 92) by Aoibheann Mac Namara and Aoife Carrigy

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

Accompaniments: Lemon aioli

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

    Allow salt fish to soak for 4-18 hours. Can substitute salt cod for salt ling, fish stock for vegetable stock, and light olive oil for rapeseed oil. See recipe for variations.

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