Ingredients:
1 / 2 onion 1 red pepper
2 sage leaves 1 clove garlic 1 fresh chilli
coriander paprika
strong
200 grams of rice broth
fish 12 sardines
olive oil parsley
Clean the sardines, remove the bones, head and spread. Wash the peppers, remove all the seeds and filaments inside and cut 8 threads long. Set aside 6 and cut others to pieces. In the base of the tajine (or a crock pot that has a lid and can go in the oven), pour a few tablespoons of olive oil and add the onion brunoise, sage and finely chopped clove of garlic, cook for few minutes then add the diced bell pepper and rice and blend with ½ cup of broth. Remove the garlic, season with crushed coriander seeds, chopped fresh chili pepper, a sprinkle of paprika and cumin, stir and cook for 4 / 5 minutes, adding a cup of broth. Add salt to rice and level well into the bottom of the pan, lay the sardines on the surface with alternating layers of pepper, another pinch of salt to the peppers, add more broth and incoperchiare.
Bake for 15 'without stirring, having checked the cooking liquid and adding if necessary. Remove the cover gratin under the grill for a few minutes, add a sprinkling of chopped parsley and serve in the same tajine.
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