Olive Oil-Braised Sardines with Fennel
FROM SAVEUR ISSUE #164 Sardines are braised with fennel, carrots, and other aromatics in this elegant, slightly spicy dish from chef Mary Sue Milliken.
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Cooking tools:
- Oven
- Baking dish
- Skillet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
- Paper towel
Ingredients
- 8 fresh sardines, cleaned, rinsed, and dried
- Kosher salt
- freshly ground black pepper
- 1 cup olive oil
- 1 tbsp. fennel seed, crushed
- 8 cloves garlic, chopped
- 3 bay leaves
- 2 carrots, sliced ¼″ thick
- 2 dried chiles de árbol
- 1 small bulb fennel, trimmed and thinly sliced
- 1 stalk celery, sliced ¼″ thick
- 1 yellow onion, thinly sliced
- Lemon wedges and toasted country bread, for serving
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