SPANISH SARDINES (HOMEMADE SLOW COOKED FANTASTIC TASTE). Make your own sardines and not buy it. It’s simple to make. And let the slow cooker do the work.
Hey guys! Today, I am sharing with you all this Spanish Sardines – HOMEMADE, SLOW COOKED AND RIDICULOUSLY EASY TO PREPARE. Pretty, much you just arrange the sardines in the slow cooker, add in the rest of the ingredients and you will have this fantastic tasting Spanish Sardines.
After following this recipe – step by step, you will feel extremely proud of yourself, because aside from its superior taste, you can also save money. Gone is the day of ordering your sardines online, paying shipping and handling for those teeny tiny sardines portions. This recipe will yield about 10 servings and you can also to give them as present for any occasion.
What IS SPANISH STYLE SARDINES?
Spanish Style Sardines is a type of sardines is which the fish is slow cooked or pressured cooked to achieve a desired fish softness and it is cooked with oil and water with olive oil, bay leaves, pickles to give it a taste. The fish is too tender that you can eat the bone right of the bat.
HOW DO YOU MAKE SPANISH SARDINES
- Arrange/Line fish in the bottom of the slow cooker
add the carrots, garlic, bay leaves, pepper corn on top. - Add the water to the level of the fish and add salt, olive oil and fish sauce.
- Slow cook on high for six hours using a ceramic based slow cooker. If using metal base, 2-3 hours is good enough.
INGREDIENTS
- 3 kilos sardines Mackerel -when head and tail are removed, around 2 .5 kilos
- 2 sticks carrots
- 4.6 oz bottle garlic stuff green olives
- 10- 15 pieces dry bay leaves
- 1 cup Hamburger Dill Sliced Pickles you can add more because it is so good with more
- 1 clove garlic separated
- 1 tablespoons whole black peppercorn
- 1 tablespoon black peppercorn crushed
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 2 cups olive oil
- Water add to the level of the arranged fish
TIPS TO MAKE THIS SARDINES MORE DELICIOUS
- Add more pickles.
- Add more carrots.
- Add more chili if you can handle it.
- Eat the next day.
HOW DO YOU STORE IT
- Let the sardines cool after cooking.
- Transfer to a sterilized container and seal container.
- Store in the fridge for 1 week.
- Freeze it by putting sardines in a zip loc. Seal and freeze flat. Store for 6 months. When ready, thaw and heat in the microwave.
What I Love About this sardines:
- It is healthy.
- Gosh, the pickles’ and olives’ saltiness. I love it. It balances the pungent taste of the fish.
- Boy this is spicy and you know how I love a real heat, just like this Bicol Express. You can actually adjust the heat on this by adding just a few amount of chili peppers
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FOR MORE CHEAP AND BUDGET FRIENDLY MEALS:
- Chicken Leg Oven Bake
- Budget Friendly Meal Plan # 1
- Homemade chicken Gyros
- Honey Garlic Chicken
- Velveeta Cheeseburger Mac and Cheese
SPANISH SARDINES HOMEMADE SLOW COOKED
Ingredients
- 3 kilos sardines Mackerel -when head and tail are removed, around 2 .5 kilos
- 2 sticks carrots
- 4.6 oz bottle garlic stuff green olives
- 10- 15 pieces dry bay leaves
- 1 cup Hamburger Dill Sliced Pickles you can add more because it is so good with more
- 1 clove garlic separated
- 1 tablespoons whole black peppercorn
- 1 tablespoon black peppercorn crushed
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 2 cups olive oil
- Water add to the level of the arranged fish
Instructions
- Arrange/Line fish in the bottom of the slow cooker
- add the carrots, garlic,bay leaves, pepper corn on top. Add the water to the level of the fish and add salt, olive oil and fish sauce.
- Slow cook on high for six hours using a ceramic based slow cooker. If using metal base, 2-3 hours is good enough.
What is Fish Sauce ?
This is usually sold in the Asian section of your grocery store. This sauce is made of fermented fish, grind and the sauce is then extracted to create a fish sauce.
I want to try this in my Dutch oven. Any suggestions? Should I leave the lid on or off? This looks awesome.
I have not tried it in dutch oven but I thin you can cook it covered in low heat and cook it for 2-3 hours.
Thank you so much for sharing your recipe. I tweaked mine a little bit by adding capers, paprika, and saffron. I will add less water next time because it diluted the taste and the fish don’t have as much taste (maybe marinate the fish about an hour with salt and pepper before cooking next time). I will also cook on high in a slow cooker for 5 hours instead of 6. Overall, I am quite happy with the end result.
Saffron and paprika are good idea. Did it add smoky flavor in it? I love to add extra pickles in mine.
hi! what to do if too much salt is added? how to save the dish?
Hi!!! I am not sure how far you are in the process, but if it you added too much salt before cooking, rinse the ingredients and do over. Although you may have wasted the olive oul.If it’s already cooked, don’t serve the sauce just the fish and add lemon juice.
So, the olives and dill pickles are for garnish only after the sardines are done.
Hi, Manny. Happy Sunday. You have to add everything together in the slow cooker. Make sure that you check again the recipe, since there is pickle brand I used that is really better. And also, note that there is no dill herb here.. Thank you and good luck.
do i remove the scales?
The fish don not have scales.
Hi! I will be using only 1 kg of tawilis. How do I adjust measurements of ingredients?
Cut the ingredient in half.
how many hours if it will be cooked in a pressure cooker?
I did not use pressure cooker in this. I used slow cooker, so about 8 hours.
Can i used vegetable oil instead of olive oil?
Hi, Eden. I tried it with vegetable oil and it was delicious, but the olive oil tasted better, though. I added loooots of dill pickles and love it too.
If i want to can it how many minutes should i put the canned jars in boiling water to seal?
Hi, Astra. I have not tried canning it; so I can’t really tell you anything.Sorry.
my question is, if not using a pressure cooker, ceramic slow cooker, is it fine if i used a steamer for cooking spanish sardines? thanks!
Hi! I don’t think steaming will work, but cooking it on stove top in low heat for 2 hours or more is a better alternative.
Hi
How many months can you store your bottled sardines (as seen in the picture)
Thanks
Hi! I have not stored it too long, since it goes fast.The maximum I had it was 2 weeks. I don’t think this will last for months,since it is not canned.
Oh my goodness this recipe is amazing. I tried it for the first time today and i will be cooking more for sure.
THANK YOU!!
Can i substitute water with tomato sauce & additional olive oil?
I haven’t not tried it like that, but honestly think it will be ok.
Thank you for this recipe. I did not add water but topped it with more oil. Delish!
Wooow. I am glad you like it.
I can say its supper deli by looking at it thakks for the recipe gonna make my own today 🙂 by the way what are the other option for fish ?
Thank you so much!
Makes me hungry 🙂 Pinning ! Will be back !