Bocartes en Cazuela with Tomato and Garlic Sauce

Ingredients

• 1 pound (450g) fresh anchovies, cleaned and gutted 1 pound (450g) fresh anchovies, cleaned and gutted
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and black pepper. Dredge the anchovies in the flour mixture, shaking off any excess.
2. 2.
   Heat the olive oil in a large skillet over medium heat. Fry the anchovies in batches until golden and crispy, about 2 minutes per side. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. 4.
   Add the diced tomatoes, paprika, dried oregano, and red pepper flakes (if using) to the skillet. Season with salt and pepper to taste. Simmer the sauce for 10 minutes, allowing the flavors to meld together.
5. 5.
   Gently place the fried anchovies into the tomato sauce, ensuring they are fully submerged. Cook for an additional 5 minutes, allowing the flavors to infuse into the fish.
6. 6.
   Serve the Bocartes en Cazuela hot, garnished with fresh parsley. Enjoy with crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Anchovies — Ensure that the anchovies are fresh and properly cleaned before using them in the recipe. Removing the guts and rinsing them under cold water will help eliminate any excess saltiness.
• Diced tomatoes — Opt for canned diced tomatoes for convenience and consistent flavor. If you prefer a smoother sauce, you can use crushed tomatoes instead.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a few drops of hot sauce to the tomato sauce.
• Serve the Bocartes en Cazuela with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• If fresh anchovies are not available, you can use canned anchovies packed in oil. Simply drain them well before using.
• Experiment with different herbs and spices to customize the flavor profile of the tomato sauce. Basil, thyme, or smoked paprika can add interesting twists.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Bocartes en Cazuela as a tapa or appetizer. Place the anchovies on a platter and spoon the tomato and garlic sauce over them. Garnish with fresh parsley for a pop of color. Serve with crusty bread to mop up the flavorful sauce.

Presentation advice

Arrange the crispy anchovies in a circular pattern on a serving platter. Pour the tomato and garlic sauce over them, allowing it to pool around the fish. Sprinkle fresh parsley over the top for an attractive touch. Serve with a side of crusty bread and lemon wedges for a complete presentation.