The name of the amoragaos anchovies comes from moraga or amoragar, and the Royal Academy says that amoragar means roasting fish and shellfish on the beach over a wood fire, as is typical on the Malaga coast. However, these purple anchovies are cooked in a casserole or frying pan over a fire and each one at home. It seems that this dish is related to the moraga de sardines a la malagueña, a simple and succulent seafood stew originating in this province. I have found some information that these anchovies are very typical of Granada, especially on the coast of Granada, but there are hardly any references in Andalusian sources of any substance, except for a passing mention in a article on seafood stews in the Seville Journalwhere they are identified as a Granada dish.
The recipe I use comes from a delicious book published by the Diputación de Granada, Granada recipes, which collects familiar and popular recipes. The few references found on the net all speak of a very simple formula for cooking clean anchovies with lemon, oil, garlic and little else. If the genre is of category, there are plenty of flourishes. A perfect dish for the heat, for the little time you spend by the stove and that, well refrigerated, will last you a couple of days to eat it at room temperature -you just have to take it out of the fridge a few minutes before so that it is tempered- with good bread.
If you want to give them a little more substance and make them part of a more complete dish, you can serve them on some dressed potatoes or a country salad -instead of using a canned tuna, tuna or melva-, on a bed of rice cooked hot or cold, as well as in a pasta or vegetable salad with lots of good seasonal vegetables. They also seem to work well as a sandwich: on sliced bread with finely chopped cucumber dressed with lemon zest, oil, salt and pepper and on a stick with lots of finely chopped sweet onion and parsley.
Difficulty
Non-existent.
Ingredients
for 4 people
- 400 g clean and open anchovies
- garlic cloves to taste
- The juice of one lemon
- A good splash of virgin olive oil (better a mild variety)
- Salt
- chopped parsley to taste
Preparation
-
Ask the fishmonger to gut and debone the anchovies, leaving the loins clean with the tail.
-
Salt them and place them in a casserole or frying pan with the tails facing the center.
-
Sprinkle the anchovies with lemon juice and add sliced garlic to taste.
-
Spray with virgin olive oil.
-
Heat the casserole or skillet over low heat until the anchovies change color: be careful not to overdo it, they dry out. Let cool and serve with chopped parsley.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Anchovies #amoragaos #Granada #recipe