- 2 tbsp canola oil
- 1 large white onion, diced
- 3 medium-sized carrots, diced
- 1/3 cup red, orange, and/or yellow sweet bell peppers, diced
- 1 15 oz. oval tin of sardines in tomato sauce
- 1 14.5 oz can diced tomatoes
- 1/2 cup quinoa
- 1/2 cup white wine
- dried marjoram
- heat the oil in a saute pan
- cook onion & carrots until the onion begins to become transparent
- add the peppers, cook for a bit
- open the can of sardines & set aside the fish
- add the tomato sauce from the sardine can to the pot
- add the can of diced tomatoes to the pot, including all liquid
- stir in 2-3 big pinches of marjoram
- let it simmer for about a minute
- add quinoa & wine, cover
- reduce heat & simmer for about 15 minutes
- meanwhile, break apart the sardines & mix with another couple of big pinches of marjoram
- cook for another 5-10 minutes
The result was tasty, not too fishy, but a bit too rich for a stand-alone meal. Next time I'll add more quinoa with some broth, or skip the quinoa entirely and serve it as a fishy sauce over pasta or rice — similar to a Bolognese. Another variation could be to use fresh tomatoes instead of canned, or skip them entirely.
Let us know what you come up with.
Check back later this week for Hope's kale & sardine pie — and we may found a source of fresh sardines up here, so we'll be experimenting with those soon too.