Sardines in Algerian sauce

Ingredients

• 8 pieces Fresh sardines (cleaned, scales removed, innards removed)
• 3 pieces Garlic cloves (crushed or finely chopped)
• 2 c. à soupe Olive oil (of good quality)
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• 1 c. à café Sweet paprika
• 1 c. à café Ground cumin
• 2 c. à soupe Tomato paste
• 400 g Tomato purée (or canned crushed tomatoes)
• 2 pieces Bay leaves
• 2 c. à soupe Fresh parsley or chives (chopped, for garnish)

Instructions

1. Cleaning the sardines

   Remove the scales by gently scraping, cut under the belly with scissors, remove the innards and the central bone by pulling with thumb and forefinger. Rinse each sardine under cold water and drain.

   Time: PT10M

2. Preparing the aromatic base

   In the pan, heat the olive oil over medium heat. Add the crushed garlic, salt, pepper, paprika and cumin. Sauté for 2‑3 minutes until the aromas are released.

   Time: PT5M

   Temperature: Moyen

3. Creating the tomato sauce

   Stir in the tomato paste, mix quickly, then add the tomato purée and bay leaves. Cook over medium heat, stirring occasionally, for 10 minutes until the sauce thickens slightly.

   Time: PT10M

   Temperature: Moyen

4. Cooking the sardines in the sauce

   Place the cleaned sardines in the sauce, skin side down. Cover and simmer over medium heat for 20 minutes, or until the sauce has reduced and the sardines are tender.

   Time: PT20M

   Temperature: Moyen

5. Finishing and serving

   Remove the bay leaves, sprinkle with chopped parsley or chives. Serve hot, accompanied by crusty bread or white rice.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh sardines: Canned sardines (drained)
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Olive oil: Sunflower oil
• Instead of Sweet paprika: Smoked paprika (½ tsp)
• Instead of Ground cumin: Ground coriander (½ tsp)
• Instead of Tomato paste: Thick tomato purée
• Instead of Tomato purée: Fresh crushed tomatoes
• Instead of Fresh parsley or chives: Fresh cilantro

Equipment Needed

• Cutting board
• Kitchen knife
• Kitchen scissors
• Heavy-bottomed skillet (20‑25 cm)
• Wooden spoon
• Sauce bowl (optional)
• Colander or skimmer (optional)

Critical Steps — Do Not Skip

• Complete cleaning of sardines (step 1)
• Reducing the tomato sauce to concentrate flavors (step 3)
• Slow cooking of sardines in the sauce to prevent them from falling apart (step 4)

Chef Tips from the Video

• Use very fresh sardines for a more delicate flavor.
• Add a lemon zest at serving time to enhance the aromas.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended, the fish texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared 2 days ahead and kept in the refrigerator.
• The sardines can be cleaned ahead of time, then kept cool on ice until cooking.