Sardines à l’Escabèche (Marinated Sardines)
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Escabèche is a traditional way of cooking and preserving the fish, by taking the head and the guts out of the fish before marinating it.
Hands-on: 20 minutesTotal: 2 days 20 minutes
- 2 Tbsp. olive oil
- 2 medium onions, peeled and thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 celery stalk, cut in ½" chunks
- 2 garlic cloves, peeled and minced
- 1 bay leaf
- 1 Tbsp. rosemary
- 1 Tbsp. thyme
- 2 cups white wine
- 1 tsp. salt
- 1 tsp. ground black pepper
- 8 fresh sardines, cleaned out, heads removed
- Put a medium saucepan over medium-high heat. Add the olive oil, then add the onions, carrot, and celery. Stir well with a wooden spoon and cook for 3 minutes. Add the garlic, the bay leaf, rosemary, and thyme. Stir well and cook for 1 minute. Add the white wine. Add salt and pepper, reduce the heat to medium-low, and simmer for 10 minutes.
- Put a nonstick skillet over high heat, wait until it’s warm, then add the sardines and cook for 2 minutes on each side. Remove to serving dish. Using a slotted spoon, take the vegetables out of the saucepan and lay them on the fishes. Pour the broth on the fish, cover, and put in the refrigerator for at least 48 hours.
- Remove bay leaf. Serve cold.