A great reinvention by the chef Pedro Nunes

(a traditional Portuguese seaside dish)
Serves 4

16 filleted sardines (ask the fishmonger not to discard
the heads as needed for decoration)
2 medium onions
4 whole garlic cloves
1 finely chopped carrot
1 medium hot chilli pepper
1 dl/~0.4 cups olive oil
2 glasses of white wine PORTADA
2 tbs of top quality vinegar
Salt and pepper

Fry the filleted sardines and sardine heads. Put to one side. Add the remaining ingredients and stew until cooked. Correct seasonings with salt, pepper and vinegar.

 Complemented with Coreto Rose