3 pounds of sardines
1/2 cup of almond oil
1/2 cup of vinegar
1 tablespoon of chopped parsley
3 large onions in rings
black pepper
10 cloves of garlic, peeled
bay leaves
3 pounds of sardines
1/2 cup of almond oil
1/2 cup of vinegar
1 tablespoon of chopped parsley
3 large onions in rings
black pepper
10 cloves of garlic, peeled
bay leaves
Remove the scales from the sardines
Remove their heads, pulling carefully to release the innards at the same time without needing to open them
Wash them well and dust with salt and black pepper
In a large pan, arrange the sardines in layers, alternating with seasonings
Finish by drizzling with oil and vinegar
Then place the pan over low heat and let it simmer slowly until the vinegar evaporates completely
Once done, you can remove from heat, as your 'canned sardine-style fish' is now ready
When preparing 'sardines in tomato sauce', feel free to interleave layers of tomato slices, using 300g of tomatoes per pound of sardines.
