Braised Cornish sardines in a tomato and saffron sauce - Discover Seafood
Chef Tom Symons’ perennially popular step up from sardines on toast is really easy to make and the sauce can be prepared in advance for the minimum of last-minu
Ingredients
- 4 sardines, scaled, gutted and rinsed
- 100ml extra virgin olive oil
- 200g shallots finely diced
- 200g celery, finely diced
- 200g carrots, finely diced
- 2 garlic cloves, finely chopped
- 300ml white wine
- 1 pinch saffron strands
- 1 tbsp tomato puree
- 1kg ripe tomatoes, skinned, seeds removed and finely diced
- Basil leaves to finish
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