Homemade Spanish Sardines
Ingredients:
12 medium sardines – “Tamban” can befresh or frozen
1 cup olives
5 big cloves garlic – sliced
1 medium carrot – cut into flower shapes
3 pieces bay leaves
10-12 pieces peppercorn
¼ teaspoon chili flakes or 2 pieces spicy chili – chopped
1 cup extra virgin olive oil
½ tablespoon kosher salt
1 cup water (or more)
1 tablespoon vinegar
Directions:
Cut off the heads and clean the sardines.
At the bottom of a small pot, arrange some of the olives, carrots, bay leaf, peppercorn, and garlic. Lay a single layer of sardines on top. Then repeat this layering of spices and sardines until all are used.
Sprinkle the chili flakes and salt evenly over the sardines.
Pour the olive oil and water over the sardines. Add more water to make sure that the sardines are submerged in the liquids.
Bring it to boil over medium-low heat. Once it boils, add the vinegar. Let it cook for 45 mins to an hour or until the liquids are reduced to half and only the oil is left. If you want fishbones to be tender, cook it for about 6 hours over very low heat, adding water as needed.
You can also use pressure cooker and cook for an hour under pressure.
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