Slow Cooked Spanish Sardines
Submitted by Melissa Walton
Spanish Sardines
Slow Cooked Spanish Sardines
Serving: 4
Ingredients
- 1kg fresh sardines, heads, tails and innards removed
- 3 carrots, sliced
- 1 bulb garlic, roughly chopped
- 1 dill pickle
- 1 pickled jalapeño
- 1tbs black peppercorns
- 5 birds eye chillis
- 3 bay leaves
- 1 cup olive oil
- 1 cup stock
Instructions
- Soak sardines in a brine for 30 minutes.
- Layer carrots, garlic, pickle, jalepano, peppercorns, chillis, bay leaves in sc.
- Drain and rinse sardines and place in sc on top.
- Pour over oil and stock.
- Add salt if desired.
- Cook on low for 8 hours.
- Serve with rice or couscous.
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