CHEF ALISON BALL
Perreault Magazine - 92 -
"Sardines with Chickpeas and Cherry Tomatoes"
Healthy . Natural . Organic .
Ingredients:
Instructions:
1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender.
2. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 min.
3. Stir in mushrooms, and cook 4 minutes.
4. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Prep Time 10 minutes Total Time 10 minutes Yield Serves 4 Calories: 330
Directions:
1. Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Mix together the lemon zest, parsley and half of the chopped garlic and set aside.
2. Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, and then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry for another 3 mins. Lift out of the pan and onto a plate.
3. Fry the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.
4. Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, and then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix and serve with plenty of crusty bread to mop up the juices.