Stewed sardines is a very old recipe, only that each one varies according to their way of cooking and taste, at home and at my grandparents’ house it was already made, and I try to make it as my grandparents taught me, and it is very good.
Contents
Ingredients to make Stewed Sardines in Bonilla:
- 1 kilogram of medium Sardines
- 2 units of Onions
- 3 units of tomatoes
- 2 units of bay leaves
- 1 unit of red pepper
- 2 units of green peppers
- 1 pinch of salt
- 1 tablespoon of virgin olive oil
- 2 units of parsley branches
- 1 pinch Mixed Assorted Spices pepper (coloring)
- 4 garlic cloves
- ½ glass of glass of white wine
How to make Sardines stewed in Bonilla:
- Preparation: This recipe can be made by removing the skin from the sardines, or leaving them whole. First proceed to carefully clean the sardines, removing the head, guts and scales. And if you want them without the rasp, open them and remove the rasp being careful not to break them.
- Next, finely chop the onions, peppers, tomatoes (removing the skin), garlic, and parsley. In a deep container mix everything and reserve
- Separately, in a pot or clay casserole, pour a good drizzle of olive oil and do as follows: firstly, a bed of everything we had chopped, a little salt and spices, then another layer of sardines and drizzle with a little oil, salt and spices, then cover the sardines with everything chopped and sprinkle again with salt and spices. Thus, in that order, add layers until you have put all the sardines and everything chopped. The last layer must be everything minced.
- Then dilute a little sweet red pepper in a glass of water and sprinkle on top. Put on the fire and leave until everything is tender and like a willow, without much broth.
Nutritional Value: For every 100 grams of edible portion, fresh:
- 153 Energy (Kcal.)
- 17’10 gr. Proteins
- 9’40 gr. fats
- 2’60 gr. Saturated fats
- 2’80 gr. monounsaturated fats
- 2’90 gr. polyunsaturated fats
- 50’40 mg. calcium
- 33mg. vitamin B2
- 96 mcg. Vitamin B12
- 90 mcg. Vitamin A
