Heat 2 tablespoons of the oil in a large saucepan over medium-high. Add the onions. Crush the bay leaves over the onions, and season with salt and pepper. Cook, stirring, for 8 minutes. Add the sausage and continue to cook for 2 minutes. Add the garlic cloves and tomatoes, and season with salt and pepper. Cook, stirring, for 2 minutes. Stir in the potatoes and herbs. Add the chicken stock and bring the mixture to a boil. Reduce the heat to medium and cook for 15 minutes. Toss the sardines with the remaining olive oil, and season with salt and pepper. Skewer four sardines on each wooden skewer. Place the skewers on the grill and cook for 2 minutes on each side. Remove from the grill. To serve, ladle the stew in the center of each shallow bowl. Lay one skewer of sardines over the stew and serve.
Yield: 4 servings