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.
- 3 tbsp. olive oil
- 1⁄4 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
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.