An economical version of bacalhoada, only… with sardines.
An economical version of bacalhoada, only… with sardines.
Recipe for 6 people.
Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free
Preparation: 00:50
Interval: 00:10
TOOLS
1 cutting board(s), 1 bowl(s), 1 frying pan(es), 1 strainer(s) (optional), 1 mandolin (optional)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
SARDINHOADA Ingredients
– 12 fresh sardines, flattened.
– small black olive, Portuguese type.
– 6 large potatoes, cut into slices of approximately 0.5 cm
– 3 large onions, cut into slices.
– 6 large cloves of garlic, chopped.
– 1 1/2 units of bell pepper, seeded, chopped. (optional)
– 3 large ripe tomatoes, cut into slices
– 1 large red pepper, cut into strips. (or green pepper)
– 3 bay leaves
– olive oil to taste
– Salt to taste
– pepper to taste THE
Ingredients TO FINISH
– extra virgin olive oil as required (a drizzle to lighten)
– parsley to taste, chopped.
PREPARATION:
- Separate all ingredients and utensils for the recipe.
- Wash the sardines, and if you haven’t bought them already flattened, open them in half, clean the belly and remove the bones. Season with salt and pepper and store in the refrigerator.
- Wash, peel and cut the potatoes and onion and, preferably with the help of a mandolin, cut them into slices of approximately 0.5 cm.
- Wash and peel the garlic and chop it.
- Wash the pepper (optional), remove the seeds and chop it.
- Wash the tomato and cut it into medium slices.
- Wash the pepper, remove the seeds and white parts and cut it into thin strips.
- Wash the olives in a colander to remove any residues of preserves (optional).
PREPARATION:
Sardines:
- Drizzle the bottom of a pan with olive oil.
- Layer the ingredients in this order:
- Potato
- pepper
- onion
- garlic
- tomato
- black olives
- Sprinkle each layer with a little salt and cracked pepper (optional) and drizzle with a drizzle of olive oil.
- Make several layers until you run out of ingredients.
- Finish with the bay leaves and cover the pan.
- Place on high heat and when it starts to boil, reduce to medium/low.
- Cook for about 25 minutes, until the vegetables are almost cooked.
- During cooking, shake the pan from time to time to prevent the potatoes from sticking to the bottom.
Parsley:
- While the Sardinhoada cooks, wash and dry the final parsley, chop it and set it aside on absorbent paper.
Sardines:
- Open the pan and remove the bay leaf.
- Arrange the sardines flat and drizzle with a little more olive oil.
- Place the lid back on the pan and cook for a further 10 minutes or until the fish is cooked through but still very juicy.
- Turn off the heat and sprinkle the chopped parsley over the top.
FINALIZATION AND ASSEMBLY:
- Serve the Sardinhoada in a pan or, if you prefer, distribute it on plates.
- Finish with a drizzle of extra virgin olive oil to liven up.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
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.
