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Old World Recipe - Marinated Anchovy Recipe


Old World Recipe - Marinated Anchovy Recipe
Add Step-by-Step Photos 		Crainny / All my dishes
1 year, 9 months ago
Sweet memories come with this dish. It was always cooked in early summer, when markets were crawling with freshly caught anchovy/sprats. My family had many delicious ways of dealing with this versatile fish!
Prep:15m Cook:120m Servings:6

Crainny

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Ingredients
  • 2 lbs fresh anchovy/sprats, smelt, or similar in size and texture fish. Pick smallest fish you can find and cook it with bones - they become very soft in a process
  • 3-4 large yellow onions
  • 1-1/2 quarts water
  • 1/2 cup olive oil
  • 6 tbsp vinegar
  • 6 tbsp sugar
  • salt, freshly ground black pepper to taste
  • 6-8 allspice corns, whole
  • 3-4 dry bay leaves
  • All spices are approximated, you'll have to do a lot of tasting to make it suit your own taste buds

Directions
  1. Behead and gut all fish using a tea spoon or your own long nails. Don't remove the back bone or tail
  2. Peel and thickly slice the onions
  3. Bring water to a boil in a soup pot
  4. Add oil, vinegar and all spices, stir well.
  5. Make adjustments if necessary to create punchy sweet and sour taste
  6. Add onions, bring back to boil
  7. Carefully lower your fish into the marinade. Bring to boil. Don't shake, don't stir - you'll damage the fish!
  8. Reduce heat and cook over very low flame for 2 hours.
  9. Fish bones should be limp and soft - easy to chew and swallow
  10. -
  11. Serve hot over mashed potatoes or chill and serve with white sourdough bread, as an appetizer.

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