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Anchovies picaracha
Preparation of anchovies in picaracha, typical dish of Galician cuisine
Course
First dish, Main dish
Cuisine
Galician
Keyword
fish
Prep Time
1
day
day
Cook Time
10
minutes
minutes
Total Time
1
day
day
10
minutes
minutes
Servings
3
serves
Calories
591.26
kcal
Ingredients
600
g
anchovy
1
clove
garlic
olive oil
extra virgin
300
g
pepper
bell
300
g
tomato sauce
and onion
salt
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)
Video
Nutrition
Calories:
591.26
kcal
|
Carbohydrates:
10.59
g
|
Protein:
60.22
g
|
Fat:
33.9
g
|
Saturated Fat:
6.41
g
|
Cholesterol:
170
mg
|
Sodium:
9037.08
mg
|
Potassium:
1578.72
mg
|
Fiber:
3.41
g
|
Sugar:
6.96
g
|
Vitamin A:
3168.03
IU
|
Vitamin C:
92
mg
|
Calcium:
484.46
mg
|
Iron:
12.06
mg