Anchovy marinated in vinegar

Ingredients

• 500g anchovy fillet

• 300-400g vinegar

• 100g semi-coarse salt

• 4 cloves of garlic

• Coriander

• Fennel seeds

• Capers

• Olive oil

• Sunflower oil

• Juice of 1 lemon

• Pepper

• Grilled bread slices

Method

Salt-cure the anchovy fillets. Place in a bowl and leave for 1 hour. Then pour vinegar to cover the fish and let it marinate for about 12 hours. Then remove the excess salt and vinegar.

Place layers of anchovy fillets in a bowl and add garlic, freshly ground pepper, coriander, fennel seeds, and pour half olive oil and half sunflower oil to cover the fish. Serve on top of toasted bread slices and add a few drops of lemon, olive oil and capers.

A few words...

The inhabitants of Ilia have a close relationship with the fishery development thanks to the two large ports, Kyllini and Katakolo, the rivers Alfeios, Pinios and Neda with their rich fish fauna, and the Kotychi lagoon, known for its rich fish production and the exceptional quality of its fishery products. That is why fish are an inextricable part of the Ilian cuisine. Among them, anchovy marinated in vinegar stands out, an excellent appetizer (“mezes”) that pairs perfectly with ouzo or wine.

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