Recipe: sardines en escabeche

1- Heat the oil in a fish pan over medium heat.

2- Fry the sardines in two batches, 4/6 minutes on each side depending on size.

3- Remove them one by one, draining them above the pan. Arrange them flat side by side in an earthenware or glass dish. Salt, pepper, and sprinkle thyme over each layer. You can stack up to 3 layers, reversing the direction of the fish.

4- Let the oil cool slightly and strain it.

5- Return the oil to medium heat and when it sizzles, sauté in order the garlic, pepper, cloves, peppercorns, bay leaf, then parsley. Cook for 5 minutes.

6- Add the vinegar and water. Increase the heat and let boil for 1 minute.

7- Pour the contents of the pan, while still hot, over the fish. The liquid should slightly cover the top layer. Distribute the aromatics well.

8- Cover hermetically. Let cool.

9- Refrigerate for at least 5 days before consuming. From the 6th day onwards, remove the dish 2/3 hours before serving. This preparation keeps for another 15 days in the refrigerator.