Name: Conftt of sardines (Moraga de sardinas)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 3 bay leaves; 9 oz (250 g) clams, rinsed well; 1 lemon, sliced; 12 black peppercorns; Small handful of parsley, chopped; 2 tablespoons pine nuts; Salt; 1 lb (500 g) sardines, tripes, scales, and heads removed; 2 cups (500 ml) extra virgin olive oil; 2 cloves garlic, finely chopped; ½ lemon for juice

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This dish looks beautiful, even if it’s in a battered, well-used old pan! This traditional technique of preserving fish allowed it to be stored for months in a terracotta dish in a cool, dry pantry. However, unless you are very experienced in home canning with the proper equipment, it is best to serve immediately and store any leftovers in the fridge.