Small Sardines on Purple Broth

2 hours make broth ahead of time. Makes 2 Quarts of broth.

A striking-looking broth that brings a burst of color and flavor to the table and plays beautifully with small sardines. You can do a summer version with purple asparagus (pictured) and a winter version with purple carrots, which renders an earthier taste and deeper purple color. β€” By Christane BΓΌssgen


Ingredients:
  • Conservas de Cambados Small Sardines in Olive Oil
  • 4 pieces of dried Kombu (6x4in)
  • 1 medium onion halved lengthwise, sliced
  • 2 medium purple carrots, washed, unpeeled, thinly sliced
  • 1 head of garlic halved crosswise
  • 1 Tbspn black peppercorns
  • Miso Vinegar
  • 1 bottle of clam juice

  • Directions:
    • 1. Lightly Roast Veggies

      Preheat oven to 300ΒΊF Crush dry kombu and mix with onions, Purple carrot, and garlic. Add oil and toss to coat. Bake for 60 min, turning halfway through. Vegetables will be shriveled but not mushy, and the mix will be fragrant.

    • 2. Boil the veggies

      Add veggies into 3 quarts of cold water with the clam juice. Bring them to a boil, reduce heat and simmer, uncovered. stir occasionally, until liquid is reduced by about half, 60–75 min. Let cool, then strain through a fine-mesh sieve; discard/compost the solids.

    • 3. Serve

      When ready to serve, simmer to reheat and add miso vinegar salt, and pepper to taste. Place sardines in a shallow bowl, pour broth to cover the bottom, salt and pepper and garnish with flowers. You will end with a beautiful dish with a tart umami flavor.

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    Conservas de Cambados Small Sardines in Olive Oil 115 gr.

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