Sardines Caldereta

Level up canned sardines into a spicy, full-flavored sardines caldereta! It’s easy to make, budget-friendly, and delicious as an appetizer or main dish.

Canned sardines is a staple in my pantry and one I use a lot in my cooking. Not only is it easy to prepare and readies quickly, but it’s also a tasty and economical way to add protein to our meals.

I use sardinas in many of our dinner favorites such as ginisang upo and ampalaya, but I might have gone a little overboard stocking up during the lockdown as Ligo cans have taken over my cupboards! I am excited to find more creative sardines recipes like this fish caldereta which turns out hearty and flavorful in under thirty minutes!

Ingredients

• Garlic and onions-to boost flavor
• Potatoes and carrots-to extend servings
• Green and red bell peppers-for added color and texture
• Green olives-use pitted for best results
• Thai chili peppers-to add a kick of heat
• salt and pepper-season the dish to taste

Cooking tips

• Cut the potatoes and carrots in small and even size to ensure fast and even cooking. Pan-fry first until lightly browned to prevent from falling apart when finished off in the sauce.
• If the sauce is drying out before the vegetables are tender, add more water or tomato sauce for a heartier flavor.
• To keep the fish intact, add when the vegetables are fully cooked and do not over-stir.
• If using the spicy canned sardines variety, decrease or omit the chili peppers.

How to serve

• This kalderetang sardinas is delicious as an appetizer with or as a main meal with steamed rice.
• Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
• Reheat in a saucepan over medium heat or in the microwave at 2 to 3-minute intervals until heated through.

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5 from 1 vote

Sardines Caldereta

Kalderetang Sardinas is a creative way to cook with canned sardines. It's easy and quick to cook, budget-friendly and delicious with steamed rice.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Entree

Cuisine: Filipino

Keyword: kalderetang sardinas

Servings: 4 servings

Calories: 290kcal

Author: Lalaine Manalo

Ingredients

• 2 cans (5.0 ounces each) sardines in tomato sauce
• 1/4 cup canola oil
• 1 medium potato, peeled and cut into cubes
• 1 large carrot, peeled and cut into cubes
• 1/2 red bell pepper, cored, seeded and cut into cubes
• 1/2 green bell pepper, cored, seeded and cut into cubes
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 Thai chili peppers, stemmed and minced
• 1 cup water
• 1/4 cup green olives
• salt and pepper

US Customary - Metric

Instructions

• Drain sardines from tomato sauce, reserving sauce.
• In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.
• Add carrots and cook until almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.
• Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 20 to 30 seconds. Using a slotted spoon, remove from pan and drain on paper towels.
• Add onions and garlic and cook until softened.
• Add chili peppers.
• Add reserved sardines sauce and water. Bring to a boil, stirring to distribute .
• Add potatoes, carrots, and olives. Season with salt and pepper to taste. Cook until potatoes and carrots are tender.
• Add sardines and bell peppers. Gently stir to distribute. Continue to cook until heated through. Serve hot.

Video

Nutrition

Calories: 290kcal | Carbohydrates: 16g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 508mg | Potassium: 652mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3196IU | Vitamin C: 48mg | Calcium: 296mg | Iron: 3mg

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