Martha Stewart Living Radio: The Radio Blog

Don't Hold the Anchovies!

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The owners of seafood company Bon Chovie stopped by the studios today to talk anchovies, a food that's more polarizing that the Yankees vs. the Red Sox.

If you're a fan of the salty, savory fish, you'll want to try the recipe for Cured Fresh Anchovies that Neil and Renae Holland generously shared with us:

Bon Chovie's Cured Fresh Anchovies:

1/2 pound fresh anchovies (you can also use frozen and thawed)
1 tablespoon sea salt
3 garlic cloves
6 sprigs flat-leaf parsley
1/2 fresh whole lemon
1/2 - 3/4 cup white wine vinegar
1/2 - 3/4 cup olive oil

Fillet anchovies with a small sharp knife by removing the head and tail, slicing down the belly and removing the insides. Run the knife under the backbone and remove. Slice down the middle of the two fillets to separate.

Place the fillets in a ceramic or glass dish and sprinkle thoroughly with sea salt on both sides. Submerge fillets completely in white wine vinegar. Cover and place in the refrigerator overnight.

Drain vinegar and cover anchovies with diced garlic, chopped parsley and thinly sliced lemon. Submerge this mixture in olive oil and place back in the refrigerator overnight. Serve on toasted baguette, salad, pasta or by themselves. Enjoy!

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