No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Grilled Sardines Over Portuguese Stew

  • Yield: 4 servings


  • 4 tablespoons olive oil
  • 1 cup minced onions
  • 2 bay leaves
  • Salt
  • Freshly ground black pepper
  • 1/2 pound chorizo sausage, cut crosswise into 1/4-inch thick slices
  • 12 garlic cloves, peeled and blanched
  • 1 cup fresh tomatoes, peeled, seeded and chopped
  • 1/2 pound new potatoes, quartered
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh parsley leaves
  • 1 quart chicken stock
  • 16 fresh sardines
  • 16 wooden skewers, soaked in water


  • Heat 2 tablespoons of the oil in a large saucepan over medium-high. Add the onions. Crush the bay leaves over the onions, and season with salt and pepper. Cook, stirring, for 8 minutes. Add the sausage and continue to cook for 2 minutes. Add the garlic cloves and tomatoes, and season with salt and pepper. Cook, stirring, for 2 minutes. Stir in the potatoes and herbs. Add the chicken stock and bring the mixture to a boil. Reduce the heat to medium and cook for 15 minutes. Toss the sardines with the remaining olive oil, and season with salt and pepper. Skewer four sardines on each wooden skewer. Place the skewers on the grill and cook for 2 minutes on each side. Remove from the grill. To serve, ladle the stew in the center of each shallow bowl. Lay one skewer of sardines over the stew and serve.