astray recipes: Emeril's sardinhas de escabeche

Categories: emeril
Yield: 5 servings

Measure	Ingredient
5.00 tablespoon	olive oil
2.00 cup	julienne onions
2.00 tablespoon	chopped garlic
1.00 cup	tomatoes; chopped, seeded
1	& peeled
2.00 tablespoon	chopped parsley
2.00 each	bay leaves
½ cup	dry white wine
2.00 tablespoon	white vinegar
1.00 teaspoon	paprika
1	salt
1	crushed red pepper
2.00 pounds	small to medium sardines
1	descaled, gutted, washed and
1	patted dry
1	oil for frying

In a large pan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the garlic, tomatoes, parsley and bay leaves. Continue to saute for 2 minutes. Stir in the wine, vinegar and paprika. Season with salt and crushed red pepper. Bring the liquid to a simmer and cook for 5 minutes.

Season the sardines with salt and pepper. Fry the sardines in hot oil for about 1½ minutes, stirring constantly. Remove from the oil and drain on paper towel. Fry the sardines in batches. Place the sardines in a bowl and cover with the onion and tomato mixture.

Cover with plastic and place in the refrigerator. Refrigerate for 2 days. remove the sardines from the refrigerator and place on a platter. Spoon the marinade and vegetables over the sardines and serve.

Recipe from: "Emeril Live" on Food TV.

Entered by: Roy Olsen

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emeril's sardinhas de escabeche