Sardinhas De Escabeche

Recipe Ingredients

5 tablespoons	75ml	Olive oil
2 cups	125g / 4.4oz	Julienne onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped garlic
1 cup	62g / 2.2oz	Peeled, seeded and chopped tomatoes
2 tablespoons	30ml	Chopped parsley
2		Bay leaves
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	White vinegar
1 teaspoon	5ml	Paprika
		Crushed red pepper - to taste
2 lbs	908g / 32oz	Sardines - (small to medium) - descaled, gutted,
		Washed and patted dry
		Oil - for frying

Recipe Instructions

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 1 1/2 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.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.