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4 Cans sardines packed in oil
3 Large yellow onions, halves and thinly sliced
2 Large fennel bulbs, stems and fronds removed, halved thinly sliced
3 Large cloves garlic, minced
Salt and pepper to taste
1/2 c White wine
Removed the sardines from the cans, set aside. Drain the oil from
the cans into a large skillet and heat over medium heat. Add the
onions, fennel and garlic and cook, stirring occasionally, until the
vegetables are very soft but not browned (about 5 minutes). Season
with salt and pepper. Place the onion relish on a platter and keep
warm. Add the white wine to the pan and simmer 2 or 3 minutes. Add
the sardines and cook until pan juices on top of the relish.