Marinated anchovies with wild fennel

This hors-d’oeuvre is served cold and the main ingredient is oily fish.
This is a traditional dish in the Mediterranean cuisine: it was already popular in ancient times and today is commonly found in areas along the Tyrrhenian sea.
The main feature of the dish is the marinade, which includes various aromatic herbs.

Ingredients

Servings 4

• 1 lb fresh anchovies
• 1 ¾ oz yellow onion
• ⅛ oz garlic
• ⅛ oz lemon juice
• 2 ½ oz extra virgin olive oil
• 2 ½ oz dry white wine
• wild fennel fronds
• thyme
• bay leaf
• parsley
• coriander
• salt and pepper to taste

Preparation

40 minutes preparation

Step 1

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.

Step 2

Remove the anchovies from the oven.

Step 3

In a pan, brown the thinly sliced onion in a little oil.

Step 4

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.

Step 5

Sprinkle the finely chopped parsley, orange and lemon rind into the pan and cook for further 5 minutes.

Step 6

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.

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