3sardinesabout 450 g each, scaled, gutted and cleaned
sea salt
bunchflat leaf parsley
2onionsfinely sliced
5peppercorns
1½tablespoonsolive oil
400mlfish stockor wine, or a mixture of the two
1teaspoonpaprikato sprinkle
Instructies
Rub the fish with salt inside and out.
Place the parsley leaves in the base of a tagine or heavy-based saucepan, put the fish on top, drizzle with the olive oil and scatter over the onions and peppercorns.
Pour in the stock or wine and bring to the boil, then reduce the heat, cover and cook gently for 15 minutes until the fish is cooked through.
Sprinkle the paprika over the fish and serve with chunks of crusty bread to mop up the cooking juices, if liked.
Notes / Tips / Wine Advice:
For mussels with onions, preserved lemon & parsley,
follow the recipe as for Sardines with onions & parsley, replacing the sardines with approximately 900 g mussels, cleaned and prepared following the instructions for Shellfish with fennel & harissa. Discard any mussels that have not opened by the end of the cooking time. Add the finely chopped rind of 1 preserved lemon with the onions and peppercorns and increase the liquid to 600 ml (1 pint).
