Ling Ling Stew With Fennel & Kumara (sweet potato)
- 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.