Pasta with fennel and sardines

Ingredients for 4 servings:

• 3 tbsp sultanas
• 125 ml water, hot
• 1 bulb(s) of fennel
• 400 g sardines without heads and bones
• 4 anchovy fillets in brine
• ½ tsp fennel seeds
• 1 bunch of parsley
• 1 onion(s)
• 1 garlic clove(s)
• 6 tbsp olive oil
• 3 tbsp pine nuts
• ⅛ liter vegetable broth
• 2 tbsp lemon juice
• 400 g pasta
• salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Soak the sultanas in 1/8 l of hot water for about 20 minutes. Wash and trim the fennel, and cook in salted water for about 15 minutes. Rinse the anchovies in cold water and pat dry. Crush the fennel seeds in a mortar. Chop the parsley, onion, and garlic. Remove the fennel from the cooking water and finely dice. Sauté the onion and garlic in 4 tablespoons of oil. Add the anchovies and half of the sardines and cook for 3 minutes, crushing them. Add the sultanas with the soaking water, pine nuts, fennel, fennel seeds, parsley, and vegetable stock. Season with salt, pepper, and 1 tablespoon of lemon juice. Simmer for about 15 minutes, adding 1/8 l of the fennel water. Cook the pasta in salted water according to the package instructions. Fry the remaining sardines in the remaining oil. Season with salt and drizzle with the remaining lemon juice. Drain the pasta and toss with the sauce. Serve the sardines on top.