I found this recipe in Saveur. It's not on their website at the time of this post.
The description called this dish a Mediterranean stew which it is, but more specifically, I think it's a Sicilian dish. I cannot confirm that but the breadcrumbs and sardines are the ingredients that make me think that.
Anywho, it's a nice dish, with a different vibe from the typical fish stew. It's more chunky and the carrots and celery add some sweetness to the dish. The sardines really melt into the stew and lend a nice undertone. For me, this dish is well suited as an appetizer or primi rather than a main dish.
3 T olive oil
1/4 c breadcrumbs
4 cloves garlic
2 carrots, grated
2 celery stalks, thinly sliced
salt and pepper to taste
1 14 oz can of cannellini beans, drained
1 15 oz can of whole peeled tomatoes, drained and crushed by hand
1 4 oz can boneless, skinless sardines packed in olive oil, drained
Heat 1 T oil in a large skillet over medium heat. Cook the breadcrumbs until golden, 2-3 minutes, transfer to a bowl.
Add the remaining oil and bump the heat to medium-high. Cook the garlic, carrots, celery, salt and pepper until soft, 1-2 minutes. Add tomatoes, beans and sardines. Cook, stirring to break up sardines until the stew is slightly thick, 8-10 minutes.
Garnish with breadcrumbs and parsley.
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