Marinated Anchovies

A traditional Venetian fish dish from the times when the ingenious inhabitants of the water city did not yet have the means to preserve their dishes in the cold.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 600 g Fish, anchovies, fresh

  • 1 handful Flour, Wheat, bread flour

  • 2 pinch Salt, table

  • 400 g Onion, raw

  • 2 spoons Oil, olive

  • 3 dl Alcohol, Wine, White

  • 1 handful Spices, pepper, black

  • 3 pieces Spices, cloves, ground

  • 1 spoon Spices, coriander - seeds

  • 50 g Raisins

  • 50 g Pine nuts

  • 3 dl Alcohol, Wine, White

  • 5 pieces Spices, bay (leaves)

  • pieces Oil, vegetable oil, canola

Steps

  1. Scale and clean the anchovies with a knife. Remove the heads and fins, rinse thoroughly under running water, and dry thoroughly with paper towels.

  2. Rinse the raisins and soak them in a deciliter of white wine for ten minutes, then drain and dry them. Peel the onion and slice it into thin rings.

  3. Heat the frying oil well in a pan. Dip the anchovies in flour and fry them in the hot oil. Place the fried anchovies on a paper towel to absorb excess fat. Lightly salt them.

  4. In a small pot, heat two tablespoons of olive oil and sauté the onion until it becomes soft and translucent. Add the remaining wine and add coriander, peppercorns, and cloves. Let it cook for two minutes, then turn off the heat.

  5. In a larger bowl, layer the anchovies. Top each layer with some onion and sprinkle with pine nuts and raisins. Repeat the process until the last layer, to which you also add bay leaves. Pour vinegar over it and cover the dish with transparent foil. Let it marinate for at least 24 hours.

  6. Serve the marinated anchovies with homemade bread.

Nutrition Information (Per 100g)

  • Calories: 160.96 kcal
  • Fat: 6.12 g
    • Saturated Fat: 0.95 g
  • Carbohydrates: 13.82 g
    • Sugars: 1.27 g
  • Protein: 11.28 g
  • Fiber: 2.22 g