Dish

Bocartes en cazuela

Anchovies in Casserole

Bocartes en cazuela is a dish made with anchovies, garlic, onion, tomato, white wine, and olive oil. The anchovies are cooked in a cazuela, a traditional Spanish clay pot, until they are tender and flavorful. This dish is typically served as a tapa or appetizer, but can also be served as a main course with a side of bread or potatoes. The dish is rich in omega-3 fatty acids and protein, making it a healthy and delicious option for seafood lovers.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bocartes en cazuela is a traditional dish from the Basque Country in northern Spain. It is believed to have originated in the fishing villages along the coast, where anchovies were a common catch. The dish has been passed down through generations and is now a staple in Spanish cuisine.

Dietary considerations

Gluten-free, dairy-free

Variations

Variations of this dish may include different herbs and spices, such as parsley or paprika. Some recipes may also call for the addition of potatoes or other vegetables.