Sardine Stew
Sardine Stew:

Sardine Stew:

I bought too much sardines the other day, I needed my omega3. Although my favourite way to eat them is 2 minutes each side on a pan, I felt like I needed to do something different with the remaining 500 gr I had. I usually search for recipes in English, that’s a thing I’ve been doing since I first searched for a recipe on the Internet, because at the beginning, it was easier to find international recipes that way. This time, I searched in Galician. Why? Because we call our fish very differently depending on the region. Weirdly enough I searched for the term they use in the south xoubas, while I’ve always called small sardines parrochitas, as my grandma and any other person from the north of Galicia.

Just as soon as I searched for “Guiso de Xoubas” which is Small Sardine Stew, this web appeared. How lovely it is that I met the guy running it, Rubén Amorín, at Forum Gastronomic last year. I felt like, ok I have to follow the recipe as it is now, because I know the person behind it. It’s not something personal, it’s just I can never follow a recipe as it is.

M_guisoxoubas.jpg

Lucky for me, he used almost the same ingredients I usually use, so I just tweeked some quantities and added some extra seasoning. The rest remains the same and you can visit his version of the recipe here. Mine is below 🙂 Have fun and keep fooding!

Sardine Stew
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Small Sardine Stew (Guiso de Xoubas - Parrochitas) | OMEGA3 · OILY FISH

Easy stew you can adapt to make vegan without a doubt. Just change the sardines for tempeh to get a different flavour and texture. 

Course Soup
Keyword Oily fish, Omega3
Prep Time 45 minutes
Servings 2
Author silviafooding

Ingredients

  • 0.5 kg small sardines (without head, central bone removed)
  • 2 onions
  • 1 red pepper
  • 6 small potatoes
  • 4 garlic cloves
  • 100 g tomato sauce
  • 1 glass white wine
  • 330 ml shrimp or fish broth (you can use the discarded heads and bones to do this)
  • 2 tbsp paprika (1 spicy, 1 sweet)
  • 2 tbsp olive oil
  • 2 bay leaves
  • Salt
  • Black pepper

Instructions

  1. Fry the chopped onion and garlic in the olive oil until golden brown.
  2. Add the bay leaves and the paprika.
  3. Be careful not to burn the paprika and add the potatoes in big chunks.
  4. Then pour the white wine and let it boil for 5 minutes. Add a little bit of water if it thickens too much.
  5. Salt and pepper go now and then the fish broth.
  6. Cook for around 40 minutes at low heat, until the potatoes are completely done and the stew looks nice.
  7. Add the fish once you turn off the heat. Leave for 2-3 minutes and serve. The fish will cook with the heat from the stew. If you leave it for more than 3 to 5 minutes, it's going to be really dry. You can add the fish without removing the central bone and cook for 5 to 1o minutes depending on the size, but the thing is to be careful because it can be really dry if cooked for too long.

 

 

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