Old World Recipe - Marinated Anchovy
From crainny 16 years ago
- 120 minutes to make
- Serves 6
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!
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 shopping list
- 3-4 large yellow onions shopping list
- 1-1/2 quarts water shopping list
- 1/2 cup olive oil shopping list
- 6 tbsp vinegar shopping list
- 6 tbsp sugar shopping list
- salt, freshly ground black pepper to taste shopping list
- 6-8 allspice corns, whole shopping list
- 3-4 dry bay leaves shopping list
- All spices are approximated, you'll have to do a lot of tasting to make it suit your own taste buds shopping list
How to make it
- Behead and gut all fish using a tea spoon or your own long nails. Don't remove the back bone or tail
- Peel and thickly slice the onions
- Bring water to a boil in a soup pot
- Add oil, vinegar and all spices, stir well.
- Make adjustments if necessary to create punchy sweet and sour taste
- Add onions, bring back to boil
- Carefully lower your fish into the marinade. Bring to boil. Don't shake, don't stir - you'll damage the fish!
- Reduce heat and cook over very low flame for 2 hours.
- Fish bones should be limp and soft - easy to chew and swallow
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- Serve hot over mashed potatoes or chill and serve with white sourdough bread, as an appetizer.
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- gypsycooker Tucson, AZ
- mejnoona Everett, MA
- crainny Prattville, AL
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