Pickled vegetables and anchovies

Cut the cauliflower in branches, not too small so that they do not spoil later. Cut the onion and carrot into rings. We make a small cut to the garlic.

Put a little olive oil in the pan and sauté the cauliflower. Here it will depend on how you like your vegetables. I like it al dente, so I don't have it too long. I remove it, and do the same with all the vegetables, sautéing and removing them. I put them in the container where I am going to keep them. I use a glass one with a lid.

I put the boqueros in the flour and fry them. I take them out and put them with the rest of the vegetables.

In the same pan, I put a full glass of vinegar, another full glass of water, salt, black pepper, bay leaves and if I like, I can add sweet paprika to give color to the recipe.

I let it boil for a minute or two, and let it cool.

I pour it over the vegetables and the fish, and it is ready.

I close the container and leave it in the refrigerator for a day, so that the flavors mix well.