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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