Sardines in Cocotte

Ingredients :

  • 600g sardine fillets
  • 15cl olive oil
  • 8cl vinegar
  • 2 bay leaves
  • 1 heaped tsp Dar Choumicha® Spices for Chermoula
  • ½ tsp salt
  • 1 grilled red bell pepper cut into rounds
  • 1 chilli pepper
  • 4 tbsp water

Method:

Place the sardines into a slow cooker, add all the other ingredients, close and cook for 10-15 minutes after it reaches boiling point.

The sardines are ready when the water and vinegar have evaporated.

Arrange the rounds of bell pepper on a serving plate, put the sardines on top and moisten with the cooking juices.


Note:  Once cooked, the sardines can be stored in a jar filled with olive oil and served later as a salad.

They will keep in the fridge for 3 to 4 days.