Sardine Stew

SERVES

4

COOK TIME

45 MINS

DIFFICULTY

Medium

INGREDIENTS

3 tbsp olive oil
1 yellow onion, small diced
2 cloves of garlic, minced
4 Club Des Millionnaires anchovy fillets
2 carrots, diced
4 celery stalks, diced
1 fennel bulb, diced, fronds reserved
2 tsp fennel seeds
1 tsp mustard seeds
2 tbsp tomato paste
1 can cannellini beans, drained and rinsed
4 cans (125g) Gold Seal Wild Sardines in Soya Oil, drained
1 jar (660ml) Nonna Pia’s Arrabiata Sauce
4 cups vegetable broth
1 lemon, juiced
Fennel fronds, for garnish
Salt and pepper to taste
Extra olive oil, for drizzling

DIRECTIONS

Warm 2 tbsp olive oil in a large pot over medium-low heat.
Add the onion, garlic, anchovy, carrot, celery, fennel, fennel seeds and mustard seeds. Season with salt and pepper. Cook for 15 minutes, stirring occasionally, until soft and translucent.
Add the tomato paste and cook for 3 minutes.
Add in the cannellini beans, sardines, Arrabiata sauce and vegetable broth and bring to a simmer. Simmer for 10 minutes.
Add the lemon juice and season with salt and pepper.
Serve with fennel fronds and a drizzle of olive oil.

Pasta Sauce

Arrabiata

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