Country fish sauce from the Algarve

Ingredients for 3 servings:

• 200 ml tomatoes, pureed
• 1 garlic clove(s)
• 1 carrot(s)
• some pepper, black
• 1 tbsp apple cider vinegar
• 60 g anchovy fillet(s), marinated in oil (anchovies)
• 4 tbsp oil in which the anchovies were marinated
• 1 small chili pepper(s)
• 1 tsp, smothered cinnamon
• 1 tbsp port wine (Ruby)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the anchovies and garlic very finely. If you want to eat the sauce quickly, it’s 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 anchovies were, you can use only the oil they were pickled in and no extra salt. Anchovies with less salt need to be salted a little, but these fish naturally taste different. We usually eat the sauce on grainy black bread, which I bake myself. A firm, spicy, moist bread is suitable and provides a nice contrast to the rich, fresh sauce. I got this recipe from Guimarães. Enjoy!