I'm a Believer: Anchovy Paste

I don't know about you, but whenever I pass a gourmet food shop, I have to stop what I'm doing and go in. There's an invisible pull -- I can't help myself. I could spend hours browsing the shelves for exotic spices and artisanal vinegars. And of course, I always use the opportunity to stock up on my standbys: tomato paste in a tube, smoked sea salt, aged Gouda, and fig preserves. Yum.

Recently, I added a tube of anchovy paste to my pile of goodies, after seeing some great recipes that feature it, like this one. I may be in the minority, but I've always liked anchovies. They are one of those underrated foods that everyone wrinkles their noses at...until they eat a dish that changes their misconceptions. And of course, if you like Caesar salad, you've eaten an anchovy or two. (They're in the dressing, folks.)

If you aren't quite ready to buy a ticket on the anchovy train, but are willing to give them a chance, I wholeheartedly suggest starting out slowly. (You'll believe in the power of anchovies in no time.) Buy a tube of anchovy paste and go from there. Anchovy paste is made from anchovies, olive oil, salt, sugar and spices. It has a bright, salty flavor and is more savory than fishy. And, a little goes a long way. Add a bit to the melted butter, garlic and grated cheese on your garlic bread. Whisk some into your shallot vinaigrette. Mix some in with the mayo in your potato salad. The opportunities to impress the anti-anchovy faction are endless. Note: I've also found anchovy paste at my local grocery store in the pasta/sauce aisle, so you may not need to go to a specialty shop to find it.

Anchovies go terrifically well with briny olives and capers, spicy peppers and fruity acids, so I made a Puttanesca-type of dish to use as a topping for breads/crackers. I didn't write down the recipe, but I sautéed some garlic in a bit of olive oil until it was fragrant, then in went a couple tablespoons of butter, a tablespoon of capers (drained), about 10 sliced olives (pitted), and an inch or so of the anchovy paste. I stirred it all together until combined, then added in four plum tomatoes that I had seeded and diced, and a last-minute addition of a teaspoon of tomato paste. I cooked this all down, seasoning with salt/pepper and a pinch or two of red pepper flakes. When most of the liquid was gone, I turned off the heat and let it cool a bit before eating. Chris and I then spent the rest of the afternoon drinking wine and scooping the briny-yet-bright tasting mixture onto crusty bread, salty crackers, and hunks of hard cheese.

It would also be great as a pizza topping (add crumbles of spicy sausage and fresh mozzarella) or the more traditional way, tossed with spaghetti. Or for breakfast with a poached egg. To make a sauce, simply add 1 1/2 cups more of the diced tomatoes and simmer about 15 minutes longer, adjusting the seasonings, and you're done. Maybe a drizzle of olive oil and/or some chopped fresh basil, parsley and oregano to finish?

Mmmm. Delish!

Baby steps, dear ones. Baby steps.
xoxo

Oven-Roasted Cod with Tomatoes, Olives, Capers, Garlic, and Lemon

I was 32 when I started cooking; up until then, I just ate.

 --Julia Child

I think I've mentioned this dish or something similar to it in the past -- but I can't help post about it again. It is my go-to for a quick, no-fuss way to create an elegant and tasty fish dish.  

I had some cod handy, but you can use any other white fish -- halibut, bass, trout, snapper, tilapia, etc. (I wouldn't use salmon or tuna for this, as you want to use a fish that doesn't have a strong flavor.)  Also, a thick fillet is better than thin, as the pieces will break apart -- but a thin fillet will still taste terrific, so go with what you have in your fridge/freezer.  

There's not really a recipe for this dish, but here are the basics: 

To Do:

• Roughly chop: 2-3 ripe tomatoes and 1 lemon (include the rind, remove any large seeds) and put in a medium-sized bowl.  
• Add in 3-4 gloves of garlic (mince one and lightly smash the others), 1/4 cup of capers (drained), and about 3/4 cup of olives (I like a mix of green and black, and pitted is nice, but not necessary), also drained. 
• Dice 1/4 stick of butter into cubes and add to the mix.  
• Stir these ingredients all together gently, add a bit of salt/pepper and some parsley, and set aside so it can get a bit juicy from the tomatoes.

• In the meantime, preheat your oven to 350 degrees and spray a roasting pan with olive oil cooking spray.  
• Prep your fish by checking for any bones, cutting into uniform pieces if necessary, and patting dry (if was frozen).  

• Place the fish in the pan and top with the tomato mixture.  Squeeze a bit of fresh lemon juice over everything and pop in the oven for about 30 minutes -- until the fish is flaky and the tomatoes are soft.  

I had some baby spinach on hand, so I sautéed it and seasoned with a bit of olive oil and garlic powder and used that as the bed for my fish.  You can also serve with mashed potatoes, rice, or couscous.  Or, just serve it on its own--but have some crusty bread nearby, as it is nice to sop up the juices with something.  Note: Remove the lemons before plating and if your olives have pits, provide your guests with a small bowl where they can discreetly drop them.   :)

The result  of this wee bit of effort is a lemony, briny, buttery, fabulous fish dish that doesn't taste fishy.  And, served with a light green salad and crisp glass of white wine, it makes for a lovely summer meal.

Enjoy!

xoxoxoxo