White Bean and Sardine Stew
You may think it's best to steer clear of canned sardines, but those are actually preferred for this dish. Get the recipe for White Bean and Sardine Stew ». Ingalls Photography

With their delicate tenderness, canned sardines are ideal for this robust Mediterranean stew. This recipe first appeared in our April 2014 issue with Mary Sue Milliken’s story Forgotten Fish.

Yield: serves 2-4


  • 3 tbsp. olive oil
  • 14 cup panko bread crumbs
  • 4 cloves garlic, minced
  • 2 carrots, grated
  • 2 stalks celery, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-oz.) can whole peeled tomatoes, drained and crushed by hand
  • 1 (14-oz.) can cannellini beans, drained
  • 1 (4-oz.) can boneless, skin- less sardines packed in olive oil, drained
  • 2 tbsp. minced parsley


  1. Heat 1 tbsp. oil in a 12″ skillet over medium heat. Cook panko until golden, 2–3 minutes; transfer to a bowl. Add remaining oil to skillet; set over medium-high heat. Cook garlic, carrots, celery, salt, and pepper until soft, 1–2 minutes. Add tomatoes, beans, and sardines; cook, stirring to break up sardines, until stew is slightly thick, 8–10 minutes. Garnish with reserved panko and the parsley.