Meatless Ash Wednesday: Look at those sardines there, folks!

Make it beautiful, cheap with this version of cod, only… with sardines

Access the shopping list for this recipe HERE

• Portion: 2 people
• Tools: 1 cutting board, 1 bowl, 1 pan, 1 sieve (optional), 1 mandolin (optional).
• Equipment: conventional

Sardines Ingredients:

• 4 sardines, fresh flattened
• small black Portuguese type olives to taste
• 2 large potatoes, cut into 0.5cm rounds
• 1 large onion(s), cut into rings
• 2 large cloves of garlic, minced
• ½ red pepper, deseeded, minced (optional)
• 1 large ripe tomato(s), sliced
• ⅓ large red or green bell pepper, cut into strips
• 1 bay leaf
• oil
• salt and pepper

Finishing ingredients:

• extra virgin olive oil (yarn to lighten)
• chopped parsley

PRE-PREPARATION:

1. Gather all the ingredients and utensils for the recipe.
2. Wash the sardines, and if you haven’t bought them already flattened, open them in half, clean the belly and discard the bones. Season with salt and pepper and set aside in the refrigerator.
3. Wash, peel and cut the potatoes and the onion and, preferably, with a mandolin, cut them into slices of about 0.5 cm.
4. Wash and peel the garlic and chop it.
5. Wash the girl’s pepper (optional), discard the seeds and sting.
6. Wash the tomato and cut it into medium slices.
7. Wash the pepper, remove the seeds and white parts and cut it into thin strips.
8. Wash the olives in a colander to remove pickling residues (optional).

PREPARATION:

1. Drizzle the bottom of a pan with olive oil.
2. Arrange the ingredients in this order: potatoes, peppers, onions, garlic, tomatoes and black olives.
3. Sprinkle each layer with a little salt and crushed pepper (optional) and drizzle with a drizzle of olive oil.
4. Make several layers until the ingredients are finished.
5. Finish with the bay leaf and cover the pan.
6. Place over high heat and when it starts to boil, reduce to medium/low.
7. Bake for about 25 minutes, until the vegetables are almost cooked through.
8. During cooking, shake the pan from time to time to prevent the potatoes from sticking to the bottom.

Parsley:

1. While the sardines are cooking, wash and dry the parsley, chop it and set it aside on absorbent paper.

sardines:

1. Open the pan and discard the bay leaf.
2. Arrange the flattened sardines and drizzle with a drizzle of olive oil.
3. Cover the pan again and cook for another 10 minutes or until the fish is cooked through but still juicy.
4. Turn off the heat and sprinkle the chopped parsley on top.

FINISHING AND ASSEMBLY:

1. Serve the Sardinhoada in the pan itself or, if you prefer, distribute it on plates.
2. Finish with a drizzle of extra virgin olive oil to lighten.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.