Asmarris is a fish stew originated in a very small region in the Mediterranenan coast of Tarragona (Spain).

This hearthy and delicious dish was invented by fishermen to make best use of small fish, preferably blue fish such as sardines, and as few ingredients as possible, stuff you would find on a fishing boat. Besides the fish, it only requires tomato, stale bread, potatoes and olive oil. Garlic and red wine are optional.

• Lightly fry the sardines in olive oil. Do not cook them all the way. Count 5-6 sardines per person.
• In the same oil, lightly fry stale bread, tomatoes and garlic. Grind in a food processor, or if you’re in a fishing boat, crush it with a mortar. You can leave it a bit grainy or let it grind until it’s smooth.
• Put the paste back on the oil and keep frying it. When it begins to stick to itself, add 150ml of red wine and let simmer for a couple of minutes
• Add diced potatoes and cover with water. Stew them until the potatoes are almost done. If in doubt, cook them all the way, as it is preferable to overcook them than to overcook the fish. I used one medium-sized potato per person.
• Put the fried sardines back and finish cooking along with the potatoes for a maximum of 5 minutes. Be careful not to let them break apart.
• When it’s done, let rest for 3-4 minutes. Serve hot and enjoy.