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 |
| Salt | |
| 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