Heat some olive oil in a large saucepan.
Briefly fry the bokkoms,
olives, capers and sprigs of rosemary until fragrant.
Add the white wine
in one go and allow to bubble up, then turn down the heat slightly.
add the tomato paste and canned tomatoes, crushed garlic, paprika and
Cook over medium heat until the sauce starts to thicken
Now add the chunks of fish, and allow to boil in the sauce
until just cooked.
Lastly add the steamed mussels, and cook until heated
Taste for seasoning, spoon over freshly cooked pasta and
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