Marinated Sardines, Shellfish Stew, and Watercress in a Can

The day before, rinse the sardines, rub them from head to tail, and dry on a cloth. Use a knife to cut out the fillets by making an incision running from the bottom of the head and along the backbone, and on each side.

Remove the small bones with tweezers. Dip the tweezers each time in a bowl of water. Clean the fillets of any blood.

Using tweezers is essential to remove the bones. Dipping them in water each time a bone is removed causes the bone to sink to the bottom while keeping the tweezers clean.