Skinless and Boneless Sardine Seafood Soup
Servings
2
Prep Time
40 minutes
Difficulty
Intermediate
Ingredients
- 2 King Oscar Skinless & Boneless Sardines in Olive Oil, oil reserved
- 2 cloves garlic, minced
- 1 small onion, diced
- 15 oz. canned crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup white wine
- 1/2 tsp dried oregano (or 2 tsp fresh chopped oregano)
- 1/4 tsp dried thyme leaves (or 1 tsp fresh chopped thyme)
- 1 tsp sugar (optional)
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
- 3 tbsp chopped herbs (basil, parsley, oregano, etc)
- 2 tsp red chili flakes
- For serving: toasted bread, grilled sourdough, or garlic bread
Tender skinless sardines simmered in a broth of crushed tomatoes, white wine, garlic, and fresh herbs with a finishing scatter of chili flakes and toasted bread alongside.
Instructions
- Heat a large pot on medium-high heat. Add oil from sardine cans, garlic, and onions. Cook for about 2-3 minutes until soft and translucent.
- Add crushed tomatoes, vegetable broth, white wine, oregano, thyme, optional sugar, salt, and pepper.
- Let broth simmer on low for about 4-5 minutes.
- Add sardines and gently stir into the broth. Simmer on low heat for about 2-3 minutes.
- Ladle soup into bowls, top with chopped herbs of choice and red chili flakes.
- Serve with bread of choice.
Cold Waters
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