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Sardines in a pickling marinade (Sardinas en escabeche - Andalusia) from The Food of Spain by Claudia Roden

  • bay leaves
  • thyme
  • black peppercorns
  • dry white wine
  • sardines

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Notes about this recipe

  • Eat Your Books

    Can substitute oregano for thyme.

  • tagubajones on March 19, 2013

    Delicious and the fish keep for a few days -- maybe longer but they've never stayed in my fridge longer. Cleaning the fish takes a few minutes but once done it all comes together fairly quickly. I have re-used the pickling marinade for additional picklings. Have thought about freezing it and seeing what happens upon defrosting...

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