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Grilled Sardines Over Portuguese Stew
4
1
2
Tablespoon Olive oil
Cup Minced onions
Bay leaves
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
2
2
2
1
1
1
1
/2 Pound Chorizo sausage; sliced 1/4" thick
2 Whole Garlic cloves; peeled, blanched
Cup Peeled; seeded, chopped fresh tomatoes
/2 Pound New potatoes; quartered
Teaspoon Chopped fresh thyme leaves
Teaspoon Chopped fresh basil
Teaspoon Chopped fresh parsley leaves
Quart Chicken stock
6 Fresh sardines
6 Wooden skewers; soaked in water
/2 Fat; 0 Other Carbohydrates
In a large saucepan, over medium−high heat, heat 2 tablespoons of the oil.
When the oil is hot, add the onions. Using your hands, crush the bay leaves
over the onions. Season with salt and pepper. Saute for 8 minutes. Add the
sausage and continue to cook for 2 minutes. Add the garlic cloves and
tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the
potatoes and herbs. Season with salt and pepper. Add the chicken stock and
bring the liquid to a boil. Reduce the heat to medium and cook for 15
minutes. Toss the sardines with the remaining olive oil. Season with salt
and pepper. Skewer four sardines on each wooden skewer. Place the skewers on
the grill and cook for 2 minutes on each side. Remove from the grill. To
serve, ladle the stew in the center of each shallow bowl. Lay one skewer of
sardines over the stew and serve. This recipe yields 4 servings.
Grilled Sardines Over Portuguese Stew
326
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