Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 lbs. fresh sardines
- 2 lbs. potatoes (medium)
- 4 lbs. orange squash or pumpkin
- 4 Long green peppers (mild, not hot)
- 3 ripe tomatoes
- 1 yellow onion
- 2 roasted red sweet peppers
- ground pepper to taste
- 1 tsp. ground cumin
- 1 bay leaf
- 5 saffron threads
- 3 large garlic cloves
- salt to taste
Preparation:
This Salamandroña recipes makes 8 servings.
Clean and fillet the sardines, removing the heads and bones. Peel and slice potatoes about 1/4 to 1/3 inch thick. Remove seeds and cut squash into 1-2 inch cubes. Cut each green pepper into four pieces. Cut the roasted red pepper into strips. Cut tomatoes and onion into quarters.
Place saffron, garlic cloves, cumin and black pepper in a mortar and crush well.
Place all ingredients except the sardines in a large pot. Cover with water and place on high heat. When it begins to boil, add the crushed spices. Simmer, partially covered until vegetables are softened.
After the squash is cooked (soft), add salt to taste. Then, add the sardines and boil until cooked. All the ingredients should be fairly soft now. If it is very soupy, pour out some water.
To puree the Salamandroña, place a hand mixer in the pot and mix it up. Serve very hot. This dish goes well with a little meat, red wine and French bread.
