Ling Ling Stew With Fennel & Kumara (sweet potato)

Serves four


  • 800g ling, cut into chunks
  • 1 large kumara (sweet potato) 
  • 2 large fennel bulbs
  • 1 onion, sliced
  • 2 bay leaves
  • 1 tsp paprika 
  • 100g butter 
  • 200ml cream
  • 400ml court bouillon 
  • 200ml white wine 
  • 50g flour


Cut the fennel bulbs into wedges & the kumara into similar size pieces, cooking both in boiling water for about 5 minutes until half cooked, then drain.

In 100g of butter, sauté the onion with paprika, add the flour & stir well for 2 minutes, adding the court bouillon & wine - bring to the boil, stirring all the while.

Add the kumara, fennel, ling & bay leaves, simmer for 10 minutes, add the cream & simmer for a further 10 minutes.