feed me fish
Recipe: anchovies with orange, thyme, mint and pepper
“Anchovies are like Marmite – you either love them or hate them. But the haters have probably never tasted the deliciously thick, white boquerones (anchovies) that come ashore all over southern Spain,” says Ben Tish in his cookbook Moors. We’re fans!
Please note: this recipe uses lightly marinated anchovy fillets, not the salted ones from a tin or jar that you use, for example, in pasta puttanesca. You can find them with the snacks in the supermarket or online; Tish recommends those from Nardín or Ortiz.
How to make the anchovies with orange, thyme and mint
- Drain the anchovies and pat them thoroughly dry with kitchen paper.
- Place them in a dish and sprinkle with thyme, pepper and salt to taste.
- Whisk the sugar and oil into the vinegar.
- Peel the orange, divide it into segments and catch the juice.
- Cut each segment into 2 or 3 pieces and scatter them over the fish.
- Whisk the orange juice into the vinaigrette and pour this sauce over the anchovies.
- Marinate them in the refrigerator for at least 1 hour.
- Remove them from the refrigerator about 20 minutes before serving and bring them to room temperature.
- Sprinkle with mint and put them on the table. A few warm crostini are delicious alongside.
Title: Moors
Author: Ben Tish
Price: €29.99
Publisher: Kosmos
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