Yield: 5 Servings
|5 tablespoons||Olive oil|
|2 cups||Julienne onions|
|2 tablespoons||Chopped garlic|
|1 cup||Tomatoes; chopped, seeded|
|2 tablespoons||Chopped parsley|
|2 eaches||Bay leaves|
|½ cup||Dry white wine|
|2 tablespoons||White vinegar|
|Crushed red pepper|
|2 pounds||Small to medium sardines;|
|Descaled, gutted, washed and|
|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