4 tb extra virgin olive oil
4 jalapenos, seeded and, finely chopped
2 tb sliced almonds
1/2 md red onion, finely chopped
1 c dry white wine
1 c basic tomato sauce
1 lb anchovies or sardines, cleaned and gutted
2 scallions, thinly sliced
10 basil leaves, chiffonade
10 mint leaves, chiffonade
Method:In a 12 to 14-inch saute pan, heat oil until smoking. Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes.
Add white wine and tomato sauce and bring to a boil.
Add anchovies and return to boil.
Lower heat to simmer and cook through, about 8 to 10 minutes.
Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.
This recipe is from How To Cook Fish - http://www.howtocookfish.info