Sardinhas de Escabeche
- 5 tablespoons olive oil
- 2 cups julienne onions
- 2 tablespoons chopped garlic
- 1 cup peeled, seeded and chopped tomatoes
- 2 tablespoons chopped parsley
- 2 bay leaves
- 1/2 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 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.
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