Best 2 Catalan Style Fresh Sardine Escabeche Recipes

In the vibrant culinary landscape of Catalonia, a region in northeastern Spain renowned for its delectable cuisine, one dish stands out as a testament to the region's love for fresh seafood and bold flavors: Catalan-style Fresh Sardine Escabeche. This traditional dish, also known as "escabetx de sardines" or "escabeche de sardinas," is a delightful combination of tangy vinegar, aromatic herbs, and succulent sardines, resulting in a dish that is both vibrant and flavorful. Our collection of recipes provides a comprehensive guide to preparing this Catalan classic, offering variations that cater to diverse preferences and skill levels. Whether you prefer a traditional approach or a modern twist, our recipes will guide you through the process of creating an authentic Catalan Fresh Sardine Escabeche that will transport you to the heart of this culinary haven.

Let's cook with our recipes!

CATALAN-STYLE FRESH SARDINE ESCABECHE

Catalan-Style Fresh Sardine Escabeche image

Provided by Melissa Roberts

Categories Garlic Appetizer Fry Marinate Passover Dinner Chill Kosher Kosher for Passover Sardine Gourmet Sugar Conscious

Yield Makes 8 (first course) servings

Number Of Ingredients 14

Ingredients

1/2 cup matzo meal
2 pounds fresh sardine or mackerel fillets with skin (see cooks' note, below)
1 cup olive oil
6 garlic cloves
1 large red onion, halved lengthwise and sliced
1 large carrot, sliced 1/4 inch thick
2 teaspoons sweet smoked paprika (pimentón dulce)
1 teaspoon dried oregano
2 cups dry white wine
1/2 cup Sherry vinegar
1 (3-inch) cinnamon stick
1 (3-by 1/2-inch) strip orange zest
1 (3-by 1/2-inch) strip lemon zest
Equipment: a 3-quart shallow dish (2 inches deep)

Steps:

Whisk together matzo meal and 1/2 teaspoon each of salt and pepper. Pat fish dry and season with 1/2 teaspoon salt. Dredge in matzo meal to lightly coat, shaking off excess.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry fish in 3 batches, turning if necessary, until just cooked through, about 1 minute for sardines or 2 to 3 minutes for mackerel. Transfer with a slotted spoon to shallow dish.
Reduce heat to medium and cook garlic in oil remaining in skillet until it just turns golden, about 30 seconds. Add onion and carrot and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add paprika and oregano and cook, stirring, 1 minute. Add wine, vinegar, cinnamon stick, zests, and 1 1/4 teaspoons salt and simmer, uncovered, 15 minutes. Cool sauce to room temperature, then pour over fish and marinate, chilled, at least 12 hours.
Bring to room temperature before serving and season with salt if necessary.
What to drink:
Yarden Galilee Cabernet Sauvignon '05

SARDINES IN VINEGAR (ESCABECHE)

Sardines in Vinegar (Escabeche) image

Provided by Martha Rose Shulman

Categories dinner, lunch, vegetables, appetizer, main course

Time 25m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound sardines, (or 4 to 6 per person depending on the size), cleaned, heads removed
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar or sherry vinegar
2 garlic cloves, peeled, halved, and green shoots removed
Pinch of saffron threads
Pinch of ground ginger
2 onions, sliced or chopped
1/2 teaspoon coriander seeds, crushed
2 small bay leaves
1 lemon, sliced in rounds
Chopped fresh parsley for garnish

Steps:

Pat sardines dry and season on both sides with salt and pepper. Heat 2 tablespoons of the oil over medium-high heat in a large, heavy skillet and add sardines. Cook on one side for about 2 1/2 minutes, flip over and cook on the other side for another 2 1/2 minutes, or until flesh is opaque and flakes when poked with a fork. Add 2 tablespoons of the vinegar, toss together and scrape bottom of pan with a spoon to deglaze. Remove from heat and transfer to a ceramic baking dish.
In a mortar and pestle, mash together garlic, a generous pinch of salt, saffron and ginger.
Heat remaining olive oil over medium heat in the skillet in which you cooked the sardines and add onions and pinch of salt. Cook, stirring, until onions are tender, about 5 minutes. Add garlic mix, coriander seeds and bay leaves and continue to cook, stirring often, until onions are very soft but not browned (add a little salt if they begin to stick), another 3 to 5 minutes. Stir in remaining vinegar and turn heat to medium low. Simmer for another 5 minutes. Season to taste with salt and pepper and add to dish with sardines. Toss together gently.
Top sardines with lemon slices. Cover dish and refrigerate for at least 1 hour (as long as overnight). Before serving, sprinkle with parsley.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 507 milligrams, Sugar 3 grams

Tips:

To select the freshest sardines, look for bright, silvery skin and clear eyes.
If you can't find fresh sardines, you can use frozen sardines that have been thawed.
Make sure to clean the sardines thoroughly before cooking them.
To remove the scales, use a sharp knife to scrape them off from the tail to the head.
To remove the head and guts, use a pair of kitchen shears to cut off the head and then use your fingers to remove the guts.
To prevent the sardines from curling up during cooking, you can score the skin with a sharp knife.
To make the escabeche, use a good quality olive oil and vinegar.
You can add other vegetables to the escabeche, such as onions, carrots, or peppers.
The escabeche can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Catalan-style fresh sardine escabeche is a delicious and easy-to-make dish that is perfect for a summer meal. The sardines are cooked in a flavorful marinade of olive oil, vinegar, garlic, and herbs, and then served chilled. This dish is a great way to enjoy fresh sardines, and it is also a good source of omega-3 fatty acids.