Soft-Bone Sardine Stew
- In a bottom of a large skillet with lid (or dutch oven), place half of the onions and carrots. On a top, pack tightly all of your sardines in one layer. Generously sprinkle with a salt and ground pepper. Distribute remaining onions and carrots on a top of fish. Throw bay leaves, red peppercorn and pile up your onion skins on a top of everything.
- Pour olive oil and water over, bring to a boil on a high heat. As it starts to boil, turn heat to the lowest setting, cover tightly and simmer for 6-7 hours (yes, this long :)). Take a look couple times to make sure it is boiling in a "barely alive" manner. Other than this, it does not require your attention at all.
- When it is done, let it cool down a little bit, remove and discard onion skins, with a flat tong transfer sardines in a glass container and store in a fridge for your everyday enjoyment, it should keep at least for 4-5 days. I hope you enjoy it!
Here it is, this lovely cook book "Jewish-Style Cooking" where I re-discovered my favorite sardine recipe. Too bad there is no pictures in this book whatsoever...:(
Save the onion skins. They will give lovely golden color and additional aroma to sardines.
It's fun to clean sardines - easy and pretty.
Pack in a pot or deep skillet in a head-to-tail, back side up fashion. Again, pre-e-e-tty!
I wish red peppercorn would give away more its lovely aroma... So red peppercorn is totally "omittable" here.
It seems to be a lot of olive oil but do not hesitate..trust me
water and oil should cover sardines (barely covering onion layer)
It is launched for a long 7-hour run.
In a couple of hours I pat onion skins down, just a little bit.
It is done! Quick test - oh, deliciousness!
Discard onion skins..
All the best edible part is left.