Sardinhas de Escabeche

• 5 tablespoons olive oil
• 2 cups julienne onions
• 2 tablespoons chopped garlic
• 1 cup peeled, seeded and chopped tomatoes
• 2 tablespoons chopped parsley
• 2 bay leaves
• 1/2 cup dry white wine
• 2 tablespoons white vinegar
• 1 teaspoon paprika
• Salt
• Crushed red pepper
• 2 pounds small to medium sardines, descaled, gutted, washed and patted dry
• Oil for frying

1. In a large pan, over medium heat, add the olive oil.
2. When the oil is hot, add the onions.
3. Season with salt and pepper.
4. Saute for 3 to 4 minutes.
5. Add the garlic, tomatoes, parsley and bay leaves.
6. Continue to saute for 2 minutes.
7. Stir in the wine, vinegar, and paprika.
8. Season with salt and crushed red pepper.
9. Bring the liquid to a simmer and cook for 5 minutes.
10. Season the sardines with salt and pepper.
11. Fry the sardines in the hot oil for about 1 1/2 minutes, stirring constantly.
12. Remove from the oil and drain on paper lined plates.
13. Fry the sardines in batches.
14. Place the sardines in a bowl and cover with the onion and tomato mixture.
15. Cover with plastic and place in the refrigerator.
16. Refrigerate for 2 days.
17. Remove the sardines from the refrigerator and spoon the sardines on a platter.
18. Spoon the marinade over the sardines and serve.

olive oil, julienne onions, garlic, tomatoes, parsley, bay leaves, white wine, white vinegar, paprika, salt, red pepper, sardines

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sardinhas-de-escabeche-recipe.html (may not work)