Recipe - Sardinhas De Escabeche

5 tablespoon Olive oil
2 cup Julienne onions
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Chopped garlic
1 cup Peeled; seeded and chopped
tomatoes
2 tablespoon Chopped parsley
2 Bay leaves
One half cup Dry white wine
2 tablespoon White vinegar
1 teaspoon Paprika
Crushed red pepper; to taste
2 pound Sardines (small to
medium); descaled, gutted,
washed and patted dry
Oil; for frying

In a large pan, over medium heat, add the olive oil. When the oil is hot,
add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add
the garlic, tomatoes, parsley and bay leaves. Continue to saute for 2
minutes. Stir in the wine, vinegar, and paprika. Season with salt and
crushed red pepper. Bring the liquid to a simmer and cook for 5 minutes.

Season the sardines with salt and pepper. Fry the sardines in the hot oil
for about 1 One half minutes, stirring constantly. Remove from the oil and drain
on paper lined plates. Fry the sardines in batches. Place the sardines in a
bowl and cover with the onion and tomato mixture. Cover with plastic and
place in the refrigerator. Refrigerate for 2 days.

Remove the sardines from the refrigerator and spoon the sardines on a
platter. Spoon the marinade over the sardines and serve.

This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A63 broadcast 10201997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse