Anchovies in Vinaigrette (Bocartes en cazuela)

Bocartes en cazuela is a traditional dish originating from the Basque Country. The dish is made with a combination of very fresh anchovies, garlic, red pepper flakes, olive oil, salt, and red wine vinegar. The anchovies are rinsed, cleaned, sprinkled with salt and red pepper flakes, and then fried in olive oil with minced garlic.

The dish is prepared in a cazuela, a round clay pot. Once the anchovies are opaque in the center, red wine vinegar is poured over the fish, and the cazuela is rotated in circular motions so that the vinegar mixed with the olive oil and the fish. Once done, bocartes en cazuela is served immediately, while still hot.