Anchoas en picaracha

Published by Miguel on 05/06/17

Ingredients

Servings 3 people


  • 600 g anchovy
  • 1 garlic clove
  • extra virgin olive oil
  • 300 g sweet pepper
  • 300 g tomato sauce and onion
  • salt

Nutrition

Calories: 632kcal | Carbohydrates: 14g | Protein: 60g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 170mg | Sodium: 8125mg | Potassium: 1674mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3600IU | Vitamin C: 280.5mg | Calcium: 480mg | Iron: 10.6mg

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 sweet 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 loose water.
  • Bake for 5 minutes (200ºC)
Picaracha de anchoas
Anchoas en picaracha

Ingredients

Servings 3 people


  • 600 g anchovy
  • 1 garlic clove
  • extra virgin olive oil
  • 300 g sweet pepper
  • 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 sweet 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 loose water.
  • Bake for 5 minutes (200ºC)
Picaracha de anchoas
Nutrition Facts
Anchovies picaracha
Amount Per Serving
Calories 632 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 7g35%
Polyunsaturated Fat 7g
Monounsaturated Fat 20g
Cholesterol 170mg57%
Sodium 8125mg339%
Potassium 1674mg48%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 8g9%
Protein 60g120%
Vitamin A 3600IU72%
Vitamin C 280.5mg340%
Calcium 480mg48%
Iron 10.6mg59%
* Percent Daily Values are based on a 2000 calorie diet.