Capitaine Nat’ Sardines with Sweet and Hot Peppers

The combination of sweet bell peppers and chili peppers isn’t super common in the tinned fish world. (Ferrigno offers one, in their La Bonne Mer organic line, that is relatively widely available in the States.) That double-pepper action, though, is one of me favorites, and French producer Capitaine Nat’ does a swell job here. The peppers are joined by onions, which I’d not cottoned onto before I peeled back the lid, and the overall combination is very satisfying.

Are you hip to pozole? I wasn’t, really—made me first batch last night. I’m a frequent flyer when it comes to grits and canned fish, and the whole-kernel corn, which I stewed up with both sweet and (extremely) hot peppers in honor of this tin, is in that flavor universe, but with a nicely distinctive bite. Makes a really nice partner to the fish. If you’re a shrimp-n-grits person, I bet you’ll enjoy pozole.