Saint-Gilloise agriade

Saint-Gilloise agriade or the daube des mariniers is a typical dish of the Gard, a local specialty that Saint-Gillois, Camargue peasants and Rhône boatmen took at their workplace.

Ingredients

- 1 kg thinly sliced rods
- 1 kg onions
- 12 pickles
- 100 g capers
- 200 g anchovies in oil
- Salt and pepper

Preparation :

- Coarsely mix onions, capers, pickles, anchovies and pepper.
- In a casserole with a little oil, put a layer of rods, a layer of the above mixture, and so on, until the spinner runs out. Feel free to add a little olive oil between the different layers.
- Cover and cook for about 3 hours over low heat. You can wet with a glass of water if necessary.

Serve hot with Camargue rice.