Homemade Spanish Sardines
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
43 kcal
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Course
Side Dish, Main Course
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Cuisine
Filipino, International
Homemade Spanish Sardines
Description
This recipe features layering cleaned sardines with aromatic ingredients such as sliced garlic, bay leaves, peppercorns, olives, carrot slices, and a sprinkle of chili flakes and salt. The layers are covered with olive oil and enough water to submerge the fish. The mixture is brought to a boil over medium-low heat, vinegar is added, and it simmers until the liquid reduces and the sardines are tender.
Cooking time ranges from 45 minutes to an hour for typical tenderness, but can be extended to about six hours on very low heat to soften the fishbones. Use of a pressure cooker can reduce cooking time to approximately one hour. The final product results in sardines preserved in savory flavored oil, ideal for use as a condiment or main dish component.
The inclusion of vinegar adds a mild acidity that balances the richness of olive oil and the spices. The method ensures the sardines are infused with the seasoning, with tender texture achieved through slow cooking. This preparation is traditional and allows the fish to be stored in the oil and enjoyed over time.
Ingredients
- 12 medium sardines - "Tamban" can befresh or frozen
- 1 cup olive
- 5 big cloves garlic - sliced
- 1 medium carrot - cut into flower shapes
- 3 pieces bay leaf
- 10-12 pieces peppercorn
- ¼ teaspoon chili flakes or 2 pieces spicy chili - chopped
- 1 cup olive oil
- ½ tablespoon kosher salt
- 1 cup water (or more)
- 1 tablespoon vinegar
Instructions
- Cut off the heads and clean the sardines.
- At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic. Lay a single layer of sardines on top. Then repeat this layering of spices and sardines until all are used.
- Sprinkle the chili flakes and salt evenly over the sardines.
- Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
- Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for 45 mins to an hour or until the liquids are reduced to half and only the oil is left. If you want fishbones to be tender, cook it for about 6 hours over very low heat, adding water as needed. You can also use pressure cooker and cook for an hour under pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 0g | 0% |
| Fat | 4g | 6% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 518mg | 22% |
| Potassium | 38mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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