| 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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