Gnollish Fish Stew
This recipe is very fishy -- it may not be to everyone's taste! But if you do really like fish, it's got a lot going on. The recipe calls for spherified double strength instant kombu broth, but it can easily be omitted or swapped for lumpfish roe (which is more accurate anyways, but outside my budget.) I'll be posting about easy home spherification later. This recipe is based on @aestherians' gnollish life. :)
Many of the other ingredients are uncommon, too, but because they are largely shelf-stable, they can be ordered from a variety of outlets. I like Penzy's Spices for juniper, smoked paprika, and other uncommon spices.
Ingredients:
Two 4-oz cans oil-packed sardines; boneless and skinless will lend a milder flavor and save you the trouble of removing the spines, but regular is fine too
One 14-oz can crushed tomatoes
One 14-oz can diced tomatoes
One small onion
Either 2 tbsp lumpfish roe, 300 mL of instant kombu broth, made at double strength and spherified, or omit.
4 oz precooked rice noodles or cellophane noodles
1 tsp smoked paprika, or substitute 1 tsp regular paprika and a couple drops liquid smoke
2 tsp minced garlic (about 4 cloves)
1/4 tsp juniper, freshly ground, or substitute black pepper
2 tbsp high-temperature oil, such as canola
Salt to taste -- brands of sardines can vary widely in salt level, so it will depend on what you buy.
Equipment:
A high-walled sauté pan, or failing that a wide bottomed soup pot. Don't be like me and use a frying pan - you can see the food barely fits.
A turner/hard plastic spatula.
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2-4
Directions:
Finely chop onion. Drain sardines. If your sardines aren't boneless, remove the spine. If using cellophane noodles, cook according to package directions, drain, and set aside - otherwise the flavor will be too tomatoey.
Add oil to your pan or pot and heat on medium-low. Once it's hot, add onion. Cook until it begins to turn transparent, 3-5 minutes.
Add sardines and cook for an additional 3 minutes. As they cook, break them up with your turner.
Add garlic. Cook for an additional 30 seconds, then add juniper and smoked paprika. Cook for an additional 30 seconds.
Add both cans of tomato. Allow to simmer for 5-10 minutes.
Add rice or cellophane noodles. Allow noodles to heat through, 2-3 minutes, then remove from heat, add kombu spheres or roe if using, and serve.