Why You’ll Love This Recipe
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Quick and easy: Comes together in under an hour with minimal prep.
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Budget-friendly: Uses affordable pantry staples like canned sardines and tomatoes.
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Deep flavor: Wine, garlic, and red pepper create rich, savory complexity.
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Versatile: Add mussels, shrimp, or any seafood you have on hand.
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Nutritious: Sardines are packed with omega-3 fatty acids and protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 tablespoons olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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1 cup wine (red or white; red preferred)
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can fish or seafood stock
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1 (14.5 oz) can diced tomatoes
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1 teaspoon salt
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1 teaspoon black pepper
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½ teaspoon dried parsley
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¼ teaspoon crushed red pepper (more to taste if preferred)
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5–6 cans sardines, drained
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Mussels or other shellfish (optional)
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Fresh crusty bread, for serving
Directions
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Heat olive oil in a Dutch oven or large saucepan over medium heat.
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Add chopped onion and sauté until translucent, about 10 minutes.
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Stir in minced garlic and cook for 1–2 minutes.
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Deglaze the pan with wine, scraping up any browned bits.
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Add crushed tomatoes, diced tomatoes, fish stock, salt, pepper, parsley, and crushed red pepper. Stir to combine.
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Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, stirring occasionally.
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Taste and adjust seasoning or red pepper to your preference.
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Gently stir in sardines, breaking up some pieces. Add mussels or additional seafood if using.
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Simmer uncovered for another 10–15 minutes.
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Serve hot with fresh crusty bread for dipping.
Servings and Timing
Servings: 6–8
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Variations
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Add vegetables: Include cabbage, kale, or diced potatoes for a heartier stew.
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Switch up the wine: Use white wine for a lighter flavor or red for richer depth.
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Try different seafood: Add shrimp, clams, or cod.
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Herb finish: Top with fresh basil or oregano for extra aroma.
Storage/Reheating
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Refrigerate: Store in an airtight container for up to 3 days.
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Freeze: Freeze in a sealed container for up to 2 months.
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Reheat: Warm gently on the stove over medium-low heat, adding a splash of stock or water to loosen if needed.
FAQs
What kind of sardines should I use?
Use high-quality canned sardines packed in water or olive oil. Season Brand is a recommended option.
Can I make this stew ahead of time?
Yes, the flavors deepen over time, making it even better the next day.
What can I use instead of fish stock?
Vegetable stock with a tablespoon of fish sauce or anchovy paste works well.
Can I omit the wine?
Yes, use extra stock or a splash of lemon juice for acidity.
How do I thicken the stew?
Simmer uncovered longer or stir in a tablespoon of tomato paste.
Is this dish spicy?
It has a mild kick from crushed red pepper, which you can adjust to taste.
Can I use fresh tomatoes?
Yes, though canned tomatoes are more convenient and flavorful off-season.
What side dishes go with this stew?
A simple green salad and crusty bread make the perfect pairing.
Does it freeze well?
Absolutely. Let it cool completely, then freeze for up to 2 months.
Can I make this stew gluten-free?
Yes, the recipe is naturally gluten-free. Just be sure your sardines and stock are certified gluten-free.
Conclusion
Fisherman’s Sardine Stew is a comforting, nutritious, and flavor-packed meal that feels like it’s straight from the Mediterranean coast. Whether you’re a sardine lover or just curious to try something new, this dish is a quick and satisfying way to turn humble ingredients into something extraordinary. Don’t forget the bread—you’ll want to savor every last drop.
