Rural Fish Sauce from Algarve
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 ml tomatoes, happened
- 1 clove garlic
- 1 carrot (s)
- some black pepper
- 1 tablespoon apple cider vinegar
- 60 g anchovy fillet (s), marinated in oil (anchovies)
- 4 tablespoons oil in which the anchovies were pickled
- 1 small chilli pepper (s)
- 1 teaspoon, leveled cinnamon
- 1 tablespoon port wine (ruby)
Print Recipe
Pin Recipe Instructions
- Chop the anchovies very finely, as well as the garlic. If you want to eat the sauce quickly, it is worth mashing the garlic with a fork. Finely grate the carrot.
- Then mix everything together and mash with a fork. Depending on how salty the pickled anchovies were, you only use the oil in which they were pickled and no extra salt. Anchovies with little salt need to be salted a little, but these fish also taste different of course.
- We usually eat the sauce on a grainy black bread that I bake myself. A firm, spicy, moist bread is suitable and provides a good contrast to the rich, fresh sauce.
- I got the recipe from Guimarães. Bom apetite!
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