Portuguese Sardine and Tomato Escabeche with Crusty Bread
This vibrant escabeche features fried sardines paired with a tangy tomato sauce, perfect for soaking up with crusty bread.
Preparation
Get these tasks done before you start cooking.
Marinating the Sardines
- 1
Season sardines
Season the cleaned sardines with salt and pepper.
- 2
Dust with flour
Lightly dust each sardine with flour, shaking off the excess.
Preparing the Tomato Escabeche
- 1
Sauté onion
In a pan, heat olive oil over medium heat and sauté onion until translucent.
- 2
Add garlic and pepper
Add garlic and red bell pepper, cook until softened.
- 3
Simmer sauce
Stir in crushed tomatoes, red wine vinegar, sugar, and bay leaf. Simmer for 15 minutes.
- 4
Season sauce
Season with salt and pepper to taste.
How to Make Portuguese Sardine and Tomato Escabeche with Crusty Bread
Total time: 2 h · Yields 4 servings
- 1
Fry the sardines
Heat olive oil in a large pan over medium-high heat and fry until golden brown, about 3 minutes per side.
- 2
Simmer the sauce
Let the tomato sauce simmer on low heat to meld flavors, about 15-20 minutes.
- 3
Toast the bread
Lightly drizzle slices of baguette with olive oil and sprinkle with salt, then toast until golden.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 2 days.
Can I substitute fresh sardines with canned ones?
Fresh sardines are recommended for the best texture, but canned can be used in a pinch.
Can I make this ahead?
Yes, the escabeche flavors deepen when made a day in advance.
What can be used instead of red wine vinegar?
White wine vinegar or apple cider vinegar can be good substitutes.
Can this dish be frozen?
It's not recommended to freeze, as sardines may become mushy.
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