4 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

1 cup red or white wine (red used in this recipe)

28 oz can crushed tomatoes

15 oz can fish or seafood stock

14.5 oz can diced tomatoes

1 teaspoon salt

1 teaspoon pepper

½ teaspoon parsley

¼ teaspoon crushed red pepper (more to taste)

5–6 cans Season Brand sardines, drained

Mussels or other shellfish (optional)

Large loaf of fresh crusty bread, for serving

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Heat olive oil in a Dutch oven or large saucepan over medium heat.
Sauté onions until translucent, about 10 minutes.
Add minced garlic and cook for 1–2 minutes until fragrant.
Pour in the wine and deglaze the pan, scraping up any bits from the bottom.
Add crushed tomatoes, fish stock, diced tomatoes, salt, pepper, parsley, and crushed red pepper. Stir to combine.
Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, stirring occasionally.
Taste and adjust seasoning or add more crushed red pepper if desired.
Add sardines, breaking them up gently as you stir them in. Optionally add other seafood like mussels.
Simmer for another 10–15 minutes. Season with more salt and pepper if needed.
Serve hot with generous amounts of crusty bread for dipping.

This stew is highly customizable—add any seafood you have on hand.
For added richness, finish with a pat of butter or fresh herbs like basil or oregano.
Pairs well with a fresh green salad.