Sardinhas de escabeche

Yield: 4 servings

Measure Ingredient
5 tablespoons Olive oil
2 cups Julienne onions
2 tablespoons Chopped garlic
1 cup Peeled, seeded and chopped
\N \N Tomatoes
2 tablespoons Chopped parsley
2 \N Bay leaves
½ cup Dry white wine
2 tablespoons White vinegar
1 teaspoon Paprika
\N \N Salt
\N \N Crushed red pepper
2 pounds Small to medium sardines,
\N \N Descaled, gutted, washed and
\N \N Patted dry
\N \N 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 the hot oil for about 1½ minutes, stirring constantly. Remove from the oil and drain on paper lined plates. 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 spoon the sardines on a platter. Spoon the marinade over the sardines and serve.

Yield: 4 to 6 servings


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