Anchovies picaracha

Anchovies picaracha

Course: First dish, Main dish
Cuisine: Galician
Keyword: fish
Calories: 591.26kcal

Prep Time: 1 day
Cook Time: 10 minutes
Total Time: 1 day 10 minutes
Servings 3 serves


  • 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)


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

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