Sardinhas De Escabeche
Instructions:
- 5 Tablespoon Olive oil
- 2 Cup Julienne onions
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Tablespoon Chopped garlic
- 1 Cup Peeled; seeded and chopped tomatoes
- 2 Tablespoon Chopped parsley
- 2 Bay leaves
- 1/2 Cup Dry white wine
- 2 Tablespoon White vinegar
- 1 Teaspoon Paprika
- Crushed red pepper; to taste
- 2 Pound Sardines − (small to medium); 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.
- This recipe yields 4 to 6 servings.