Spanish Sardines

Pin It

 

Spanish sardines is one of my easy to prepare kind of meal, something easy to stock-up in my kitchen and become an instant dish every time I'm on my lazy kind of mood. In this particular recipe, I've used my electric slow cooker. You may use a normal pot with lid or pressure cooker, but of course the time to cook may vary. Well, since I'm lazy to wait around for this dish, I'd rather use my ever reliable slow cooker and just set the timer.

 

This is the second time for me to do this recipe, and in this one I didn't remove the scales before cooking them. Aside from it will be easy to remove it after being fully cooked, it will also protect the fish from sticking to each other. The first time I cooked it without the scales, it slightly stuck on the cooker and easily breaks. So it is up to you which ever you prefer.

 

So here's my version of Spanish Sardines.

 

 

Ingredients:

• 1 kg Sardines
  
• 4 pcs bay leaves
• 2 medium carrots - thinly sliced
• 6 pcs of medium pickled cucumbers - thinly sliced
• 2 teaspoons chili flakes
• 6 cloves of garlic - thinly sliced
  
• 1 teaspoon peppercorn
• 1/2 teaspoon ground black pepper
• 2 tablespoon vinegar
  
• 4 tablespoons + 1 teaspoon salt
• 300 ml Olive oil
• 1 liter of water + 1 cup water
  

Procedure:

1. Clean the fish by removing the head, fins, tail and internal organs, (scales), then wash them.
2. Dissolve 4 tablespoons of salt in 1 liter of water to make brine solution.
3. Soak the cleaned fish in the brine solution for 15 minutes. This will wash out the blood and fishy odor. Drain afterwards.
4. Place a layer of sliced carrots and pickles on the slow cooker. Set aside the remaining carrots and pickles.
5. Put the sardines, bay leaves, garlic, peppercorns, ground black pepper, 1 teaspoon salt, vinegar and chili flakes.
6. Pour in the olive oil and 1 cup water or more to make sure that the sardines are submerged in the liquids.
7. Cover with lid the slow cooker and turn on the heat in high temperature for 4 hours.
8. After 4 hours, open the lid and put the remaining sliced carrots and pickles.
9. Cover again and continue cooking for another 2 hours.
10. Serve and enjoy!