Sardine Escabeche

Name: Sardine Escabeche (Sardinas en escabeche)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 300 ml good-quality red wine vinegar; sea salt and black pepper; sea salt and black pepper; ½ teaspoon caster sugar; a good pinch of saffron (about 60 threads), infused in 4 tablespoons boiling water; a good pinch of saffron (about 60 threads), infused in 4 tablespoons boiling water; 2 teaspoons coriander seeds; 1 teaspoon fennel seeds; 6 garlic cloves, peeled; ½ teaspoon black peppercorns; 100 g whole blanched almonds, lightly toasted and roughly chopped; 100 ml water; 5 bay leaves, preferably fresh; 5 bay leaves, preferably fresh; 8 sardines, scaled and gutted, heads on or off; 8 tablespoons olive oil; 4 tablespoons plain flour, seasoned with salt and pepper; 1 small red onion, sliced as thinly as possible into rings; 4 tablespoons plain flour, seasoned with salt and pepper; 4 tablespoons plain flour, seasoned with salt and pepper

Sardinas en escabeche

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

‘Escabeche’ is an ancient method for pickling fish or meat in vinegar, herbs and spices. Back in the times before refrigeration it was an effective way of preserving food other than in salt. Nowadays we make escabeche not just for practical reasons but also to savour all the flavours of the marinade. The saffron and almonds in this particular recipe reflect its Moorish/Andalucían origins.

Ingredients

Europe
Spain
Andalucían
Fish course
Starter
Pescatarian
Spicy
Mediterranean

Ingredients

Method