Sardinhas de escabeche (emeril lagasse)

Yield: 5 Servings

Measure Ingredient
5 tablespoons Olive oil
2 cups Julienne onions
2 tablespoons Chopped garlic
1 cup Tomatoes; chopped, seeded
& peeled
2 tablespoons Chopped parsley
2 eaches Bay leaves
½ cup Dry white wine
2 tablespoons White vinegar
1 teaspoon Paprika
Crushed red pepper
2 pounds Small to medium sardines;
Descaled, gutted, washed and
Patted dry
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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