A popular anchovy dish

Preparation time: 30 minutes.

Cooking time: 45 minutes.


  • 500-600 g Anchovy
  • (Bones Removed)
  • 1 Glass of Rice/li>
  • 1 Onion
  • 2 Table Spoon Pine Nuts
  • 2 Table Spoon Currant
  • 1 Tea Spoon Black Pepper
  • Salt
  • 2 Table Spoon Oil
  • Parsley (Optional)


  1. Clean and salt the anchovies.
  2. Dice the onion and fry with pine seeds lightly in edible oil.
  3. Wash the rice and add to the frying pan with the pine seeds.
  4. After frying lightly add two glasses of water, stir; add the currants, add salt and pepper and cook for approximately 10 minutes (until the water evaporates).
  5. After cooking let the rice rest, and add parsley to taste.
  6. Meanwhile prepare the ovenware by oiling the inside of the individual ovenware or pots.
  7. Arrange the anchovies similarly to the picture – with the back of the anchovy placed on the bottom of the pots and the tail of the anchovy hanging over the sides.
  8. Fill the cooked rice into each pot and fold the tails over the top of the rice. Add extra pieces of anchovy to any gaps between the tails.
  9. Add a lump of butter on top of each pot and cook in the oven for 45 minutes at 170 degrees.

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