Slow Cooker Spanish Sardines
This is the easiest way to prepare your favorite Spanish sardines. And the best part is, you get to choose only the freshest fish, of any variety that you like.
Servings: 8 people
Ingredients
- 1 Kilo Pilchard Fish heads, tails, and gut removed
- 1 Piece Carrot peeled, cut into thin discs
- 1 Bulb garlic peeled, cut into 2 inch cubes
- 1 Tablespoon Black Peppercorns whole
- 1 Piece Dill Pickle cut into small discs
- 1 Pieces Pickled Jalapeno cut into small discs
- 3 Pieces Bay Leaves
- 5 Pieces Bird's Eye Chilis whole
- 1 Cup olive oil
- 1 Cup Stock fish, or vegetable
- Salt
Instructions
- Soak the fish in a brine for 30 minutes. Wash and drain.
- Layer carrots, garlic, pickles, jalapeno, chilis, bay leaves, garlic, and black peppercorns at the bottom of slow cooker.
- Arrange fish on top.
- Add in olive oil and stock.
- Sprinkle a generous amount of salt on top of the fish.
- Cook on low for 8 hours.