Once the potatoes are soft, give the mixture a gentle stir. The sardines should be flaked throughout, and you’ll see a light, oily broth at the bottom with bits of soft onion. Taste a small bite and, if you like, season lightly with salt and pepper, keeping in mind that canned sardines can already be salty.
Cooked potato and sardine mixture inside the slow cooker
Cooked potato and sardine mixture inside the slow cooker
Serve the potato and sardine mixture hot, ladling from the slow cooker so everyone gets a good mix of potato chunks, flaked sardines, onion, and broth in each bowl. Store any leftovers in a covered container in the refrigerator and reheat gently on the stove or in the microwave with a splash of water if needed.
Variations & Tips
If you’re cooking for picky eaters, you can mash some of the potatoes right in the slow cooker at the end to create a thicker, more blended texture that hides the sardine pieces a bit. For kids who are unsure about fish, start with fewer sardines (2 cans instead of 3) and add more once they’re used to the flavor.
Mashed version of the potato and sardine mixture for picky eaters
Mashed version of the potato and sardine mixture for picky eaters
If you have them on hand and don’t mind going beyond three ingredients, a pinch of black pepper, garlic powder, or dried parsley can be stirred in at the end to perk up the taste. A splash of lemon juice or vinegar over each serving can cut through the richness if the sardine flavor feels strong.
For a heartier meal, stir in a drained can of white beans or chickpeas during the last hour of cooking, or serve the mixture over cooked rice or buttered noodles.
Hearty variation of the stew served over noodles
Hearty variation of the stew served over noodles
Food safety tips: Always use canned sardines that are within the expiration date and discard any cans that are bulging, rusted through, or badly dented. Once opened, do not leave the sardines or the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container.
Reheat leftovers to steaming hot (165°F/74°C) before serving, and use within 2 to 3 days. If you choose to prepare the ingredients ahead, keep the cut potatoes and onions refrigerated and only add the sardines and start the slow cooker when you’re ready to cook so the fish does not sit in the temperature danger zone for too long.
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