Spicy anchovies in their juices

Execution Method

Clean the anchovies, fillet them and remove the main bone. Close the anchovies and flour them.

Pour the oil and the butter into the frying pan, in medium heat add the thinly sliced sweet red pepper from Florina and the small red-hot peppers (“Tourkakia” variety).

Fry (saute) for a little while, and next add the sliced garlic, the chopped cherry tomatoes and the filleted anchovies.

Turn the fishes to cook from all sides, and when they are half-ready, add the wine, the rosemary, the thyme and the salt.

When half of the wine has evaporated, pour in the lemon and turn off the heat.

If you desire more juice, you can optionally add a little bit of water after the wine.

Recipe Credits:

Mrs Evanthia Vonazountas

Head Chef of the fish tavern "To Pyrofani tou Peiraia" and Founding member of the "Acropolis Chef's Club of Attica"

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Spicy anchovies in their juices

Ingredients

Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to the shopping list by clicking the button below.

500 g anchovies

80 ml olive oil

2 lemons (juice)

1 small red sweet pepper from Florina (cut in thin slices)

3 cloves of garlic (cut in very thin slices)

1 tsp butter (optional)

2 small red hot peppers ("Tourkakia" variety)

1 cup flour

3 cherry tomatoes (cut in fourths)

Rosemary

Thyme

Salt

100 ml Moschofilero wine

Water (optional)

Recipe Credits:

Execution Method

Clean the anchovies, fillet them and remove the main bone. Close the anchovies and flour them.

Pour the oil and the butter into the frying pan, in medium heat add the thinly sliced sweet red pepper from Florina and the small red-hot peppers (“Tourkakia” variety).

Fry (saute) for a little while, and next add the sliced garlic, the chopped cherry tomatoes and the filleted anchovies.

Turn the fishes to cook from all sides, and when they are half-ready, add the wine, the rosemary, the thyme and the salt.

When half of the wine has evaporated, pour in the lemon and turn off the heat.

If you desire more juice, you can optionally add a little bit of water after the wine.

Recipe Credits:

Cooking

Cooking

Cooking

Spicy anchovies in their juices

Ingredients

Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to the shopping list by clicking the button below.

500 g anchovies

80 ml olive oil

2 lemons (juice)

1 small red sweet pepper from Florina (cut in thin slices)

3 cloves of garlic (cut in very thin slices)

1 tsp butter (optional)

2 small red hot peppers ("Tourkakia" variety)

1 cup flour

3 cherry tomatoes (cut in fourths)

Rosemary

Thyme

Salt

100 ml Moschofilero wine

Water (optional)

Recipe Credits:

Execution Method

Clean the anchovies, fillet them and remove the main bone. Close the anchovies and flour them.

Pour the oil and the butter into the frying pan, in medium heat add the thinly sliced sweet red pepper from Florina and the small red-hot peppers (“Tourkakia” variety).

Fry (saute) for a little while, and next add the sliced garlic, the chopped cherry tomatoes and the filleted anchovies.

Turn the fishes to cook from all sides, and when they are half-ready, add the wine, the rosemary, the thyme and the salt.

When half of the wine has evaporated, pour in the lemon and turn off the heat.

If you desire more juice, you can optionally add a little bit of water after the wine.

Recipe Credits:

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