Pairs well with Sardine Stew with Cabbage Salad
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Sardine Stew with Cabbage Salad
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A flavorful and easy-to-make sardine stew, perfect for Lent, served with a tangy cabbage salad.
00:15:00 total
Serves 4
easy
Seafood Main
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Ingredients
- sardines in tomato sauce - 425g (425g can)
- onion - 1 (half, chopped for stew; half, finely sliced for salad)
- garlic cloves - 4 (two, chopped for stew; two, for salad)
- tomatoes - 2 (chopped)
- serrano pepper - 1 (sliced)
- cilantro - 1 bunch (a bunch, chopped)
- bay leaf - 1
- oregano - to taste (a pinch for stew; more for salad)
- cabbage - 1/2 (half, finely sliced)
- jalapeño peppers - to taste (sliced diagonally)
- carrots - to taste (peeled and cut into thin slices)
- cloves - 2 (for salad)
- salt - to taste (to taste)
- pineapple or apple cider vinegar - a little
- water - a little
- lemon juice or vinegar from pickled chilies - to taste (to reduce sardine smell)
Instructions
- Prepare the Cabbage Salad: Finely slice the cabbage, jalapeños, and carrots. Add sliced half onion, two cloves of garlic, Mexican oregano, two cloves, and salt. Mix well with clean hands. Add a bit of vinegar and a little water, mix again, and let it marinate for at least a couple of hours.
- Cook the Sardines: In a frying pan with hot oil, start by frying the chopped half onion. After 5 minutes over medium heat, add the chopped garlic, bay leaf, and a pinch of oregano. About a minute later, add the chopped tomatoes and sliced serrano pepper, season with salt, and let the tomato cook for 5 minutes over medium heat.
- Add Sardines and Acid: Add the sardines with all their tomato sauce. Add lemon juice or vinegar to reduce the smell of the sardines. Mix well and cook for 5 minutes to let the stew take on all its flavors.
- Final Touches: Turn off the heat, add the chopped cilantro, and mix. Serve the sardine stew on toast or with freshly made warm tortillas, topped with the cabbage salad.
