Author: Jacques Erasmus
4
Easy
10 minutes
20 minutes
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.