Provençal Sardine Escabeche
A Mediterranean classic bursting with bold flavours: tender sardines layered with sun-ripened tomatoes and a fragrant white wine vinegar marinade infused with Provençal herbs. Make it the day before and let the magic happen overnight.
🛒 Ingredients
1 servings
- 2 kg fresh sardines, gutted and heads removed
- 5 ripe tomatoes, sliced into rounds
- 2 large sweet onions, sliced into rings
- 3 garlic cloves, thinly sliced
- 200 ml extra virgin olive oil
- 200 ml white wine vinegar
- Juice of 2 lemons
- 2 bay leaves
- 1 sprig fresh thyme
- Salt and freshly ground black pepper
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Directions
- 1
Season the sardines generously with salt and pepper. In a pressure cooker, build the first layer, alternating onions, tomatoes, sardines, and garlic slices.
- 2
Repeat to form a second layer, finishing with a generous top layer of onions and tomatoes. Tuck the bay leaves and thyme between the layers.
- 3
In a bowl, whisk together the olive oil, white wine vinegar, and lemon juice with a pinch of salt. Pour evenly over the sardine layers.
- 4
Lock the pressure cooker lid and bring to medium heat. Once the valve starts hissing, reduce to the lowest heat and cook for exactly 50 minutes.
- 5
Turn off the heat and allow the pressure to release naturally — do not force the valve. Open carefully.
- 6
Transfer to a deep dish, cool to room temperature, cover and refrigerate for at least 12 hours. The escabeche tastes far better the next day.
💡 Chef's Tip
Overnight refrigeration is the real secret: the sardines absorb the marinade fully, developing an incomparably silky texture. Serve at room temperature with crusty sourdough and a drizzle of good olive oil.
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