Ingredients:

Fresh anchovies

green peppers, cut in rings

onion, cut in rings

parsley

salt

vinegar

olive oil

Directions:

Prepare the fish a day in advance. Clean them well, cut off the heads and remove the entrails. Put the fish in an airtight container covered in salt and vinegar. Refrigerate for the night. The next day cut the fish open along the belly and remove the bones. Replace some of the fish back into the container, cover with peppers, onions, parsley and vinegar. Put the remaining fish into the container, creating a second layer of fish and cover with a second layer of peppers, onions, parsley and vinegar. Repeat until all the anchovies are used. Drizzle oil and vinegar on top of it all and sprinkle on some salt if necessary. Keep refrigerated and serve cold.