Sardine Bouillabaisse Recipe

The classic fish soup with sardines, perfect summer dish packed with flavour.

Serves 4- 20 mins to cook and 50 mins to cool

240g Tesco sardines in brine, drained
50ml olive oil
50ml Pernod
500ml fish stock
500ml water
1 large white potato, peeled and sliced thinly
400g canned chopped tomatoes
1 fennel bulb, trimmed and sliced
2 onions finely chopped
4 cloves garlic, minced
Sprigs of thyme, to garnish
1 bay leaf

Heat the olive oil in a large casserole dish over a moderate heat. Sweat the onion, garlic for 10 minutes with a little salt, stirring occasionally until they are soft but not coloured. Stir in the tomato purée, fennel seeds, canned chopped tomatoes and bay leaf. Stir well and cover with the fish stock and water.

Bring to the boil then reduce to a simmer for 30 minutes. Strain into a large, clean saucepan, pressing the tomatoes and all other ingredients through the sieve to extract as much flavour as possible. Add the Pernod to the broth, then add the potato and sliced fennel and bring to a simmer.

Once it has reached a simmer, add the sardines. Cook gently for 10 minutes until the potato and fennel are tender. Adjust the seasoning as necessary, then remove from the heat and garnish with sprigs of thyme. Serve immediately.

Recipe courtesy of Tesco
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