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Sardine Stew

Small Sardine Stew (Guiso de Xoubas - Parrochitas) | OMEGA3 · OILY FISH

Easy stew you can adapt to make vegan without a doubt. Just change the sardines for tempeh to get a different flavour and texture. 

Course Soup
Keyword Oily fish, Omega3
Prep Time 45 minutes
Servings 2
Author silviafooding

Ingredients

  • 0.5 kg small sardines (without head, central bone removed)
  • 2 onions
  • 1 red pepper
  • 6 small potatoes
  • 4 garlic cloves
  • 100 g tomato sauce
  • 1 glass white wine
  • 330 ml shrimp or fish broth (you can use the discarded heads and bones to do this)
  • 2 tbsp paprika (1 spicy, 1 sweet)
  • 2 tbsp olive oil
  • 2 bay leaves
  • Salt
  • Black pepper

Instructions

  1. Fry the chopped onion and garlic in the olive oil until golden brown.
  2. Add the bay leaves and the paprika.
  3. Be careful not to burn the paprika and add the potatoes in big chunks.
  4. Then pour the white wine and let it boil for 5 minutes. Add a little bit of water if it thickens too much.
  5. Salt and pepper go now and then the fish broth.
  6. Cook for around 40 minutes at low heat, until the potatoes are completely done and the stew looks nice.
  7. Add the fish once you turn off the heat. Leave for 2-3 minutes and serve. The fish will cook with the heat from the stew. If you leave it for more than 3 to 5 minutes, it's going to be really dry. You can add the fish without removing the central bone and cook for 5 to 1o minutes depending on the size, but the thing is to be careful because it can be really dry if cooked for too long.