Ingredients (4 Serves)
- 300 gr “Xerém” (maize porridge) medium grind
- 16 medium sardines
- 3dl olive oil
- 3 garlic cloves
- 1 bunch of oregano
- Fleur de sel, to taste
- 200 gr onions
- 500 gr ripe tomatoes
Directions
frying pan with 1dl of olive oil. When the onions are golden, add the
minced ripe tomatoes, without the skins and seeds, and cook slowly
to enhance the flavour, for 40 minutes. Rectify the salt seasoning.
PREPARATION OF THE SARDINES: Scale and fillet the sardines. Season
the fillets with fleur de sel and set aside. Clean the sardine bones
and open the heads, season with salt and dip in the “xerém” that is
le over from the porridge, so that they are coated. Fry in hot olive
oil, and place on absorbent paper to remove any excess grease.
Place the sardine guts in a pot, with the crushed garlic cloves, the
oregano and the olive oil and cook in very low heat, in order for
them to cook and infuse the olive oil. Strain, in order to filter the
aromatized olive oil.
PREPARATION OF THE PORRIDGE: Mix 200 gr of “xerém” with 1l of water
and place it on the heat. Add a drizzle of infused olive oil and salt,
and keep stirring to prevent the formation of lumps. The cooking
time is approximately 20 to 30 minutes, depending on the grinding
of the corn. A er the porridge is cooked, place the tomato fritata
on top, and add the sardine fillets so that they cook with the heat
from the porridge.
Serve the porridge with the fillets and the crunchy fried fishbones
and heads.
Enjoy.
