Sardines Santander Style - Sardinas a la Santanderina

This dish is from Santander, on the north coast of Spain. Many people have only eaten canned sardines, which can be salty and have a strong flavor. Fresh sardines have a milder flavor. This Spanish fish recipe is very easy and take a very short time to prepare. Enjoy the recipe.

Ingredients:

• 16 fresh sardines 
• 1 cup flour 
• 1 cup Spansh virgin olive oil 
• 1 yellow or white onion, chopped 
• 5 tomatoes, peeled and chopped 
• 4 cloves garlic, sliced 
• 1/8 cup parsley, chopped 
• salt to taste

Preparation: 

• This sardine recipe makes 4 servings. 

• Clean the sardines, removing heads and innards. Rinse thoroughly under cold water. 

• Pour olive oil into large, heavy frying pan and place on stove on medium high heat. Place the flour on a plate. Coat each sardine with flour and fry in pan. When done, remove them and place on a plate for later. 

• Add the onion, garlic, parsley to the frying pan and sauté in the remaining oil. Add tomatoes and sauté 5-10 minutes further. 

• Add the sardines back into the frying pan with the other ingredients and cook another 5-10 minutes. Add salt to taste. Serve with bread.

Cod Fish with Tomato Sauce Recipe - Bacalao con Tomate

Salt cod is a traditional and popular fish that can be prepared many ways.The salted cod fish must be soaked in water for at least 24 hours.If you like fish, this easy dish is sure to become one of your favorites. In Northern Spain, it is very popular during the Christmas season. Enjoy the recipe..

Ingredients:

• 2 lbs. (1 kg) dried salt cod (preferably boneless) 
• 1 large yellow or white onion 
• 3 cloves garlic, chopped 
• 3/4 cup (177 ml) (approximately) Spanish olive oil for frying 
• 1 - 28 oz (828 ml) can crushed tomato 
• unbleached white flour - enough to coat fish 
• 1 bay leaf 
• 1 - 12 oz (354 ml) jar or can of roasted red peppers, sliced

 Preparation: 

• The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If bacalao is not soaked, it will be so salty that it will not be edible!

• Remove the fish from the water. Pat it dry with paper towels. Cut into 3-inch squares and set aside. Pour about a 1/4 cup of olive oil into a large, open frying pan on medium heat. Put flour onto a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside. 

• Add the rest of the olive oil to the same frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomatoes and bay leaf. Simmer for about 10 minutes, stirring often. 

• Add the cod fish back into the frying pan and reduce heat. Add the sliced, roasted red peppers and let simmer for about 5 minutes.