Sassy Sardine Soup
Makes 4 to 6 servings
My stepmother is Norwegian, so I spent some time in Norway growing up. Norwegians eat a lot of salmon and sardines, which pack a lot of omega-3 fatty acids and calcium. I remember saying no to sardines as a little girl, until I tried them with cream cheese on a bagel. From that day forward I was a sardine fan. This dish will keep for 3 days in the refrigerator or 1 month in the freezer.
2 x 15 ounce cans sardines
1 tablespoon butter
1 cup fish stock, vegetable stock, or water
1/4 cup cooked brown rice
1 teaspoon brewer's yeast
6 stalks watercress
fresh parsley for garnish
1. Put the sardines
and butter in a heavy-based frying pan and cook over medium heat, stirring
As the pan warms and the butter melts, mash the sardines into it.
2. When the butter has melted completely, pour in the fish stock and stir as it comes to a boil.
3. Reduce the heat to a simmer. Add the rice and brewer's yeast and simmer for 5 minutes.
4. Thoroughly chop the watercress and toss it into the pan. Remove the pan from heat and let cool.
5. Puree the cooled mixture in a blender or food processor, add some parsley for garnish, and serve.