Mackerel steamed with slivers of fennel from Keeping It Simple by Gary Rhodes

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Notes about this recipe

  • wester on May 17, 2012

    I only made the fennel part of this recipe and combined it with the roast mackerel of page 68 of the same book (I don't have a steam pan that holds four mackerel), and rice. The combination was good. It was a nice way to make fennel, although I'm not sure you need to steam it if you're not steaming the mackerel as well - you might as well add a splash of water and put it directly on the fire.

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