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