| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Main dish, Fish (ocean, Seafood | 4 | Servings | |
INGREDIENTS
| 5 | tb | Olive oil |
| 2 | c | Julienne onions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Chopped garlic |
| 1 | c | Peeled; seeded and chopped tomatoes |
| 2 | tb | Chopped parsley |
| 2 | Bay leaves | |
| 1/2 | c | Dry white wine |
| 2 | tb | White vinegar |
| 1 | ts | Paprika |
| Crushed red pepper; to taste | ||
| 2 | lb | Sardines – (small to medium); descaled, gutted, washed and patted dry |
| Oil; for frying |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
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