Ingredients

Method

• 4 Roma tomatoes
• 3 T extra virgin olive oil
• 2 red onions, peeled and quartered
• 2 cloves garlic, crushed
• 1 large bulb fennel, shaved
• 2 bay leaves
• 5 cups water
• 4 sardines, cleaned
• 4 slices Serrano ham
• 20 black olives, pitted
• fish sauce, sea salt and freshly ground black pepper, to taste
• caperberries and fresh fennel, for serving

Method

Ingredients

Blanch the tomatoes in boiling water. Peel and cut into halves. Heat the oil in a deep saucepan and sauté the onion and garlic. Add the shaved fennel, tomato, bay leaves and water. Bring to a boil.
Wrap each sardine in a slice of Serrano ham and place in the broth. Simmer for 15 minutes.
Add the olives and season with the fish sauce, salt and pepper.
Serve with the caperberries and fresh fennel.

Per serving: 1580.1kJ, 19.5g protein, 27.8g fat, 8.7g carbs

TASTE’s take:
Ready in 30 minutes, chef Jacques Erasmus’s fragrant soups are perfect for chilly winter evenings.