Aishling Moore: Sunshine vibes with this fab fish stew

Fennel, whether it’s the vegetable, herb or seed, pairs so wonderfully with seafood. Caramelising the wedges like I have here, intensifies the beautiful anise flavour.

Mussels, fennel and hake stew: Pictures Chani Anderson

Sat, 25 Apr, 2026 - 01:00

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

It is far from a seafood and caramelised fennel stew that I was raised.

It was ‘skirts and kidneys’ when stew was on the menu in our house. A large pot blipping away on the stove from late morning until early evening, and oftentimes I recall it being started the night before.