Zuppa con Sarde Borlotti and Sardine Soup

Ingredients

• 2 tablespoons olive oil
• 1/2 a red onion, finely sliced
• 3 salted anchovy fillets
• 1 tablespoon pine nuts, lightly toasted
• 1 tablespoon sultanas, soaked in hot water
• 2 garlic cloves: 1 whole, 1 finely chopped
• 1 tablespoon fennel seeds
• 12 whole sardines, filleted
• Sea salt and freshly ground black pepper
• 11 ounces borlotti beans, cooked
• 6 ciabatta bread
• 2 tablespoons chopped flat-leaf parsley
• extra virgin olive oil

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