Published by Miguel, 5 June, 2017

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Anchovies Picaracha

Ingredients

3 people
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Nutrition Facts
Anchovies Picaracha
Amount Per Serving
Calories 632 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 7g 35%
Polyunsaturated Fat 7g
Monounsaturated Fat 20g
Cholesterol 170mg 57%
Sodium 8125mg 339%
Potassium 1674mg 48%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 60g 120%
Vitamin A 72%
Vitamin C 340%
Calcium 48%
Iron 59%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Place the anchovies, covered with plenty of coarse salt, into a container and let in the fridge, covered, until the next day.
  2. Wash the anchovies and the container to remove the salt.
  3. Place the anchovies into the container again, cover with water and let this way for 1 hour at least to prevent an excess of salt.
  4. Meanwhile, fillet the garlic and fry lightly in extra virgin olive oil.
  5. Chop the sweet peppers, add them to the oil and confit at medium heat.
  6. Drain the anchovies very well and place them on a big pan.
  7. Cover with the garlic and peppers.
  8. Pour the tomato and onions sauce covering the fish. Tha sauce must be thick because the anchovies will loose water.
  9. Bake for 5 minutes (200ºC)
Picaracha de anchoas
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