Homemade Spanish-style Sardines

Anything homemade is always extra special and this Spanish-style sardine dish is no exception.


September 2011 | By
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Homemade Spanish-style Sardines
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at a glance

Main Ingredient

Fish and Seafood

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

September 2011

Anything homemade is always extra special and this Spanish-style sardine dish is no exception. Pair it with freshly baked bread and your favorite coffee for a warm, comforting morning.


Serves 8 to 10 
Prep Time
1 hour 
Cooking Time
1 hour

 

1 cup salt
9 cups water
1 kilo small fish
      (milkfish, tunsoy, or tawilis),
       cleaned, scaled, and with
       heads and tails cut off
1 carrot, sliced into rounds
1 (135-gram) bottle
      sliced pickles or pickle chips
2 bay leaves
1 tablespoon peppercorns
salt
1/2 cup olive oil or corn oil
      (add more if needed)
1 (200-gram) pack tomato sauce
3 tablespoons soy sauce
bird's eye chili
     (siling labuyo), optional

 

Combine salt and water. Soak cleaned fish for 10 to 15 minutes and drain.

Arrange fish in a pressure cooker. Add the rest of the ingredients.

The amount of liquid should be enough to cover the ingredients. Add more oil if necessary. Cook for 45 minutes to 1 hour or until fish is tender.

Store submerged in oil in sterilized bottles until ready to eat.

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