🐟 Braised Beans and Sardines with Fennel

by

🍳 Method

  1. Prep the Fennel
    • Slice the fennel bulb into thin wedges.
    • Sauté in olive oil over medium heat until lightly golden.
  2. Build the Base
    • Add shallots, garlic, and herb sprigs. Cook until fragrant.
    • Stir in red pepper flakes and deglaze with white wine.
  3. Add Beans and Broth
    • Pour in chicken broth and add beans. Simmer for 20–30 minutes until flavors meld and broth reduces slightly.
  4. Add Sardines
    • Gently fold in sardines—leave whole or break them up.
    • Simmer for 5 more minutes to warm through.
  5. Finish and Serve
    • Squeeze lemon juice over the top.
    • Stir in parsley and adjust salt.
    • Serve hot with toasted bread for dipping.
Pages: 1 2

Leave a Comment