Emeril's sardinhas de escabeche
5 servings
Ingredients
| Quantity | 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 | |
Directions
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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