Making Homemade Spanish Sardines is something that I love doing. And why not? Anything homemade is always extra special. It’s something you can put together easily yet so tasty. A wholesome meal packed with omega-3 making it really healthy for everyone!
Two ways of going about to making this dish are by pressure cooking or slow cooking. If you don’t have a pressure cooker, you can just slow cook the fish, submerged in water and olive oil, for 90 minutes or until the fish and its bones are tender. Either way, the wait is definitely worth it! A perfect pair for freshly baked bread or steamed rice. You can also spread the love by giving this out as gifts. Just pack them in bottles but make sure you sterilize the bottles properly.
For this recipe though we’re taking the slow cooking path. It’s a labor of love that makes this dish special. I guarantee you, you’ll be giving yourself a pat on the back after making your own Spanish Sardines. What other benefits will you get from cooking this? Firstly, it’s cheaper rather than buying the canned ones. Secondly, you’re 100% sure you’re giving your family preservative-free food.
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Tips for Homemade Spanish Sardines
- One cooled place your cooked Spanish Sardines in a sterilized jar or container and place it in the fridge if you plan on consuming them on a later date.
- You can also use other fish like mackerel as an alternative.
Homemade Spanish Sardines
- 500 grams 10 -12 pieces sardines fresh or frozen
- ¼ cup olives
- 10 big cloves garlic crushed
- 1 big carrot cut into circles
- 3 pieces bay leaves
- 1 tbsp whole peppercorn
- 5 pcs red spicy chili
- 2 cup olive oil
- 2 tbsp salt
- 1/3 cup water or more
- 3 tbsp vinegar or lemon juice
- Cut off the heads, gut then clean the sardines.
- In a casserole or medium pot arrange the sardines at the bottom.
- Evenly distribute salt, peppercorn, laurel, garlic, carrots, olives, and red chili on top of the sardines.
- Pour water, vinegar/lemon juice, and olive oil. NOTE: Do not stir.
- Add more water if needed to make sure that the sardines are submerged in liquids.
- Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for an hour or 1 ½ hour or until the liquids are reduced to half and only the oil is left.
- Transfer in a serving dish and enjoy. Bon Appetit!