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.

Portuguese Sardine and Tomato Escabeche with Crusty Bread

Name: Portuguese Sardine and Tomato Escabeche with Crusty Bread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Fresh sardines; Flour; Salt and pepper; Olive oil; Olive oil; Onion; Garlic cloves; Red bell pepper; Crushed tomatoes; Red wine vinegar; Sugar; Bay leaf; Salt and pepper; Baguette; Olive oil; Salt; Fresh parsley; Lemon

A Flavorful Mediterranean Delight

This vibrant escabeche features fried sardines paired with a tangy tomato sauce, perfect for soaking up with crusty bread.

1 h 30 min
4
Intermediate

Ingredients

For the Sardines

Fresh sardines

8, cleaned, scaled, and gutted

Flour

1 cup, for dusting

Salt and pepper

To taste

Olive oil

For frying

For the Tomato Escabeche

Olive oil

2 tablespoons

Onion

1, thinly sliced

Garlic cloves

2, minced

Red bell pepper

1, thinly sliced

Crushed tomatoes

1 can (14 oz)

Red wine vinegar

2 tablespoons

Sugar

1 tablespoon

Bay leaf

Salt and pepper

To taste

For the Crusty Bread

Baguette

1, sliced

Olive oil

For drizzling

Salt

Pinch

For the Garnish

Fresh parsley

Chopped

Lemon

Cut into wedges

Preparation

Marinating the Sardines

Season sardines

Season the cleaned sardines with salt and pepper.

Dust with flour

Lightly dust each sardine with flour, shaking off the excess.

Preparing the Tomato Escabeche

Sauté onion

In a pan, heat olive oil over medium heat and sauté onion until translucent.

Add garlic and pepper

Add garlic and red bell pepper, cook until softened.

Simmer sauce

Stir in crushed tomatoes, red wine vinegar, sugar, and bay leaf. Simmer for 15 minutes.

Season sauce

Season with salt and pepper to taste.

Cooking Process

Fry the sardines

Heat olive oil in a large pan over medium-high heat and fry until golden brown, about 3 minutes per side.

Be sure not to overcrowd the pan when frying sardines.

Simmer the sauce

Let the tomato sauce simmer on low heat to meld flavors, about 15-20 minutes.

Toast the bread

Lightly drizzle slices of baguette with olive oil and sprinkle with salt, then toast until golden.

Plating & Serving