Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sardine and potato bouillabaisse. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
While potatoes are cooking, prepare sardines by slitting through the belly lengthwise. Turn so that skin is facing upwards and press down on backbone. Place the open sardines (skin side down) on top of the potatoes and cover with tomato slices and other herbs.
Sardine and Potato Bouillabaisse is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Sardine and Potato Bouillabaisse is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook sardine and potato bouillabaisse using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sardine and Potato Bouillabaisse:
- Get 200 g small sardines
- Take 3 potatoes
- Take 1 can tomatoes
- Get 1 onion
- Get 1 stalk celery
- Make ready 1 cube instant soup stock
- Take 1 Bay leaf
- Prepare 1 Tbsp sake or white wine
This recipe for bouillabaisse came from Provençal fisherman Lucien Vitiello. For the second course, serve a platter of fish and potatoes at room temperature. This roasted sardines recipe, served over smashed potatoes, is a tasty way to eat fresh, sustainable fish. Here, a few minutes' roasting time, some rustic smashed potatoes, and a briny lemon and olive dressing come together for a hearty Mediterranean supper.
Steps to make Sardine and Potato Bouillabaisse:
- Cut potatoes into thick 1 cm slices. Chop the onion and celery. Remove the heads and innards of the sardines, place in a bowl and pour over the sake/white wine. Let marinate for a few minutes.
- Heat a frying pan with olive oil and put in the chopped garlic. When fragrant, add the onions to fry.
- Add a can of tomatoes, 1/2 a can of water, potatoes, soup stock, and bay leaf. Cook on medium heat.
- Once the potatoes become soft, add the sardines and continue to cook for about 10 mins with the lid on, but turn to a lower heat setting. Season with salt and pepper as necessary. Best enjoyed hot!
- Note: I used "S&W Stewed Italian Recipe" Sliced Pear Tomatoes with Oregano & Basil, but any canned tomatoes will be, just add your favorite herbs to taste.
So I tried making this with a couple of tins of sardines and it was really lovely. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result. Potatoes and tinned sardines are a favorite pairing, and adding plenty of bright citrus and some fresh parsley takes this pantry salad from dull to invigorating. Both the potatoes and the sardines will get a bit crushed when you mix them, which is ideal for soaking up the dressing. Au programme: -Masterclass de Christophe Barratier (Les Choristes, The Outsider) -Interview du Jury Jeune Public -Critique "En Liberté" de Pierre Salvadori.
So that is going to wrap it up with this special food sardine and potato bouillabaisse recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
