Anchovies picaracha
Calories: 591.26kcal
Servings 3 serves
Ingredients
- 600 g anchovy
- 1 clove garlic
- olive oil extra virgin
- 300 g pepper bell
- 300 g tomato sauce and onion
- salt
Step by step instructions
- Place the anchovies, covered with plenty of coarse salt, into a container and let in the fridge, covered, until the next day.
- Wash the anchovies and the container to remove the salt.
- 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.
- Meanwhile, fillet the garlic and fry lightly in extra virgin olive oil.
- Chop the bell peppers, add them to the oil and confit at medium heat.
- Drain the anchovies very well and place them on a big pan.
- Cover with the garlic and peppers.
- Pour the tomato and onions sauce covering the fish. Tha sauce must be thick because the anchovies will release water.
- Bake for 5 minutes (200ºC)
Nutrition
Calories: 591.26kcal | Carbohydrates: 10.59g | Protein: 60.22g | Fat: 33.9g | Saturated Fat: 6.41g | Cholesterol: 170mg | Sodium: 9037.08mg | Potassium: 1578.72mg | Fiber: 3.41g | Sugar: 6.96g | Vitamin A: 3168.03IU | Vitamin C: 92mg | Calcium: 484.46mg | Iron: 12.06mg
