White Bean and Sardine Stew
FROM SAVEUR ISSUE #164 With their delicate tenderness, canned sardines are ideal for this robust Mediterranean stew.
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Cooking tools:
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Spoon
- Stove
Ingredients
- 3 tbsp. olive oil
- 1⁄4 cup panko bread crumbs
- 4 cloves garlic, minced
- 2 carrots, grated
- 2 stalks celery, thinly sliced
- Kosher salt
- freshly ground black pepper
- 1 (15-oz.) can whole peeled tomatoes, drained and crushed by hand
- 1 (14-oz.) can cannellini beans, drained
- 1 (4-oz.) can boneless, skin- less sardines packed in olive oil, drained
- 2 tbsp. minced parsley
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