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



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 -

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