I know, this recipe is so much like yesterday’s it’s amazing. But this tie we’ll be getting twice the sustainable fish, and healthy omega three oils in one tasty main dish. So, without much ado…
Here’s what you’ll need:
¼ cup extra-virgin olive oil, plus extra for drizzling
1 cup breadcrumbs
⅓ heaping cup golden raisins, plumped in hot water to cover for 10 minutes and drained
⅓ cup pine nuts
6 anchovy fillets, rinsed and finely chopped
2 tablespoons finely chopped flat-leaf parsley
Freshly ground black pepper
12 butterflied fresh sardines
Heat oven to 350º. Line a baking pan with parchment paper.
In a medium skillet, heat oil over medium heat. Add ¾ cup breadcrumbs and cook, stirring frequently, until fragrant and lightly toasted, about 3 minutes; remove from heat. Stir in raisins, pine nuts, anchovy and parsley; season with salt and pepper to taste.
Lay 6 sardines on prepared pan, flesh-side up; spoon breadcrumb mixture over the top. Lay remaining 6 sardines, flesh-side down, over breadcrumb mixture; sprinkle with remaining ¼ cup breadcrumbs and lightly drizzle with oil. Bake until sardines are cooked through and hot, about 20 minutes. Remove from oven and serve immediately.
A hot bowl of creamy tomato basil soup wards off the winter chill. What’s nice about this soup is that it in contains no fresh tomatoes. Nope, the canned ones work better than the fresh ones in this soup. So, you can make this comfort food from stockpiles in the pantry. For the more adventurous amongst my reads, it’s true, you can add a small can of anchovies to this soup after you blend the tomatoes and it will add a whole lot of salty, fishy, goodness…
Here’s what you’ll need:
1 (28 ounce) can of whole stewed tomatoes
1 (14.5 ounce) can of diced tomatoes
1 cup chicken broth
¼ cup half and half
1 tablespoon olive oil
2 teaspoons garlic
1 medium diced onion
1/4 cup chopped fresh basil
1 small can anchovy fillets
Sea salt and pepper to taste
Fresh grated Parmesan cheese
Start by sautéing the onion, garlic, and basil in olive oil, then add the tomatoes, broth, and a dash of sea salt. Let this cook together in the pot for about an hour.
Grab your immersion blender and blend this till is nice and smooth. Add in the anchovies and half and half and let that simmer another fifteen minutes or so.
When you’re ready to ladle this out, get some nice heavy stoneware bowls and top the soup with some freshly grated parmesan I like to serve this with garlic bread, also topped with parmesan (or a small anchovy pizza).