Sardines and Beet Coconut Stew

Sardines and Beet Coconut Stew
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What Started it all:
Sardines, Beet, coconut milk, oven

This recipe is a delightful blend of fresh sardines, earthy beets, and creamy coconut milk, creating a comforting and flavorful stew for four people.


  • 8 fresh sardines, cleaned and gutted
  • 2 medium beets, peeled and diced
  • 1 can of coconut milk
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh parsley for garnish


  1. Preheat the oven to 375°F (190°C).
  2. Place the diced beets on a baking sheet, drizzle with olive oil, and roast in the oven for 20 minutes or until tender.
  3. In a large pot, pour the coconut milk and bring it to a gentle simmer over medium heat.
  4. Carefully add the sardines to the pot, season with salt and pepper, and let them cook in the coconut milk for 5-7 minutes, or until they are cooked through.
  5. Once the beets are tender, add them to the pot with the sardines and coconut milk.
  6. Let the stew simmer for another 5 minutes to allow the flavors to meld together.
  7. Serve the stew in bowls, garnished with fresh parsley.

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