75 minutes
A traditional Andalusian dish featuring sardines marinated in a mix of white wine, vinegar, olive oil, garlic, bay leaves, black peppercorns, and thyme or oregano.
Sardines, heads cut off, gutted, scaled, and backbone removed
0 lb
cups
Moscatel Wine
tablespoons
cups
cups
to taste
Garlic Clove, peeled and slightly crushed
each
each
Black Peppercorns
each
Thyme Sprig
each
teaspoons
teaspoons
1. Arrange Sardines
Begin by arranging the prepared sardines in layers inside a wide saucepan. You want to make sure each sardine has enough space to soak up the flavors that will follow.
2. Prepare Marinade
Next, mix together the dry white wine (or your blend with a touch of Moscatel), white wine vinegar, and olive oil in a bowl. Season this mixture with salt to your liking. This blend creates a balanced marinade that will bring out the best in your sardines.
3. Add Aromatics
Peel and slightly crush the garlic cloves, and then stir them into the liquid mix along with the bay leaves, black peppercorns, and your choice of a sprig of thyme or oregano. These aromatics will infuse the marinade with their essence, enriching the dish with a depth of flavor.
4. Pour Marinade Over Sardines
Carefully pour this well-mixed marinade over the sardines in the saucepan. Ensure that the sardines are fully covered by the liquid; if they aren’t, add a bit more wine, vinegar, or oil as needed.
5. Simmer Sardines
Place the saucepan on the stove and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 3 to 5 minutes. This brief poaching will allow the sardines to absorb the flavorful marinade without overcooking, and you’ll notice the liquid slightly reducing and becoming aromatic.
6. Cool and Refrigerate
After simmering, remove the saucepan from the heat and let it cool to room temperature. Then, transfer the sardines and marinade to a glass or ceramic dish, cover it with plastic wrap, and refrigerate. This cooling period is essential as it allows the flavors to meld together beautifully.
7. Prepare for Serving
Take the dish out of the refrigerator about an hour before you plan to serve it. This will give the oil time to liquefy again, ensuring the sardines are at their best when you enjoy them.
8. Optional Sweetness
For a touch of extra sweetness, you can add ½ teaspoon of pimentón dulce (sweet paprika) or between ½ to 1 teaspoon of sugar to the marinade. This will add a delightful layer of complexity to the dish.
Opt for the freshest sardines with bright eyes, shiny skin, and a clean ocean smell. Avoid fish that smells overly fishy or has dull skin.
Allow the sardines to marinate overnight to meld flavors but do not exceed 24 hours to prevent the fish from becoming mushy.
Ensure the marinade has a harmonious blend of sweet, sour, and savory, and adjust before adding the sardines. The sweetness should not overpower the acidity.
Use fresh herbs like parsley or cilantro and toast spices such as cumin or coriander before grinding to release full aroma and flavor.
Maintain cleanliness to prevent cross-contamination and ensure sardines are filleted properly for a pleasant eating experience.
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