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| 5 Esslöffel | olive oil |
| 2 Tasse | Julienne onions |
| | salt |
| | black pepper freshly ground |
| 2 Esslöffel | garlic chopped |
| 1 Tasse | Peeled; seeded and chopped tomatoes |
| 2 Esslöffel | parsley chopped |
| 2 | bay leaves |
| 1/2 Tasse | white wine dry |
| 2 Esslöffel | white vinegar |
| 1 Teelöffel | paprika |
| | Crushed red pepper; to taste |
| 2 x ca. 450 g | Sardines - (small to medium); descaled, gutted, washed and patted dry |
| | Oil for frying |
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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
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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