Spicy Marinated Sardines - Sardinas en escabeche picante

INGREDIENTS:
Serves: 8 

• 2lb (1 kg) fresh sardines
• Olive oil for frying
• Flour, seasoned with salt and a little chilli powder, for dredging

For Escabeche:

• 4 cups (32 fl oz/1 litre) olive oil
• 20 cloves garlic, crushed unpeeled
• 2 large onions thinly sliced
• 1 cup (8 fl oz/ 250ml) tomato puree
• 2 tbspns tomato paste
• 3 cups (24 fl oz/ 750ml) red wine vinegar
• Sprigs of fresh thyme and oregano
• 12 bay leaves
• Salt
• 4 red bell peppers, (capsicums) roasted, peeled and seeded and cut into strips

1. Cut off and discard heads of cleaned sardines. Rinse and dry fish.
   
2. Pour enough olive oil in a frying pan to cover the bottom generously and place pan over medium heat.
   
3. Dredge fish in seasoned flour, shaking off excess.
   
4. Brown quickly on both sides; do not cook through.
   
5. Drain on paper towel.
   

To make escabeche:

1. Heat oil in a non-aluminium pan until moderately hot. 
2. Add garlic, onions and cook for 5 minutes.
3. Stir in tomato puree, tomato paste, vinegar, bay leaves and salt to taste and simmer for 30 minutes.

Meanwhile:

1. Layer sardines compactly in an earthenware or stainless steel bowl interspersing layers with bell peppers (capsicum) strips.
2. Pour marinade over sardines making sure all are well covered. 
3. Let cool, then cover and refrigerate for at least 4 days before serving. 
4. During this time, the sardine bones soften completely.
5. Serve chilled.