- 1 ¼ lb fresh anchovies
- 3 oz onion
- 1 clove of garlic
- ½ lemon
- ½ cup extra virgin olive oil
- ½ cup dry white wine
- 1 sprig wild fennel fronds
- 1 sprig thyme
- 1 leaf of bay leaves
- 1 tablespoon parsley, chopped
- 1 sprig coriander
- salt and pepper to taste
- skin of 1/2 a lemon and 1/2 an orange
40 minutes preparation
Carefully clean the anchovies, remove the entrails, the head and the fishbones. Place in a lightly oiled pan, season the anchovy fillets with salt and pepper. In oven for 5 min at 200°C.
Remove the anchovies from the oven.
In a pan, brown the thinly sliced onion in a little oil.
Pour a little white wine in the pan, add lemon juice, garlic, wild fennel, thyme, a little coriander and the bay leaf. Cook over low heat, stirring occasionally.
Sprinkle the finely chopped parsley, orange and lemon rind into the pan and cook for further 5 minutes.
Arrange anchovies on a plate, pour the marinade over them and leave in refrigerator for 24 hours. Once this time has elapsed, you will have a tasty appetizing dish.
This product is regularly found in the Mediterranean cuisine.
Leave at room temperature for 15 minutes before serving.