Stewed anchovies

Ingredients

• 600 ganchovies
• 5datterini tomatoes
• 2 clovesgarlic
• 1 small bunchchopped parsley
• 50 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli

Instructions

1. 1

   Clean the anchovies

   Hold an anchovy and gently pull off its head, drawing out the innards with it.

2. 2

   Remove the innards

   Slide a finger into the cavity and run it from the head towards the tail to remove any remaining internal organs.

3. 3

   Rinse and prepare

   Clean the remaining anchovies and rinse them thoroughly. Heat a little of the oil in a large frying pan. Peel the garlic, halve the cloves and remove the green germ.

4. 4

   Soften the garlic

   Rinse the garlic, then let it turn lightly golden in the oil with a small piece of chilli. Meanwhile, wash the tomatoes and cut them in half.

5. 5

   Prepare tomatoes

   Remove the seeds and watery pulp, then cut the tomatoes into quarters. Add them to the pan with a ladleful of water.

6. 6

   Cook the sauce

   Season with salt and pepper, then cook over a high heat for a few minutes.

7. 7

   Add the anchovies

   Once the sauce has reduced slightly, remove the garlic. Arrange the anchovies side by side in the pan without overlapping them.

8. 8

   Cook covered

   Season the anchovies lightly with salt and cook in the covered pan for 5 minutes.

9. 9

   Turn and garnish

   Cooking time depends on the size of the anchovies. After 3 minutes of cooking, turn them and sprinkle over the chopped parsley.

10. 10

    Serve hot

    When cooked, take the pan off the heat, transfer the stewed anchovies to a serving plate and serve while hot.

What are stewed anchovies?

This is a simple Italian fish dish in which fresh anchovies cook in a short tomato sauce. Anchovies are common in the seafood cooking of Italy’s coastal regions, where quick cooking helps preserve their delicate texture.

Datterini tomatoes bring sweetness, while garlic, chilli and parsley add fragrance without hiding the fish. The anchovies are laid in a single layer so they cook gently in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 31g protein, 1g carbs, 20g fat.

The anchovies provide most of the protein, while the olive oil supplies most of the fat; the small amount of tomato contributes a little carbohydrate. Pair a serving with boiled potatoes or bread and a green salad for a more rounded plate.

Cleaning the anchovies

Head and innards: pull away the head carefully, then use a finger to clear the cavity towards the tail. Rinse the fish well once they are all cleaned.

Building the sauce

Garlic and chilli: let the halved garlic cloves colour gently in the oil with a small piece of chilli. Remove the garlic before adding the fish so the sauce keeps its flavour without leaving the cloves in the finished dish.

Tomatoes: deseed and quarter the datterini, then simmer them with a ladleful of water. Cook over a high heat until the sauce has reduced a little.

Getting the fish just right

Single layer: arrange the anchovies side by side rather than stacking them, which helps them cook evenly in the sauce. Use a wide pan if needed.

Doneness: the recipe gives 5 minutes covered, with a turn after 3 minutes, and notes that larger anchovies may need longer. Look for flesh that has turned opaque and separates easily.

Timing and serving

Have the tomatoes cut and the fish cleaned before the sauce is started; the cooking itself is brief. Keep an eye on the pan as the sauce reduces, then cook the anchovies as soon as they are arranged in it.

Serve the fish hot with bread to mop up the tomato and olive-oil sauce. Plain boiled potatoes or a simple green salad also make an easy accompaniment.

Seasoning with care

Salt: season the sauce first, then add only a light touch to the anchovies, as directed. Taste the sauce before the fish goes in and adjust the pepper or chilli to suit.

Recipe notes & tips

• Ask your fishmonger to clean the anchovies if you would rather skip that preparation.
• Use a pan wide enough to hold the anchovies in one layer.
• Remove the garlic as soon as the sauce has reduced slightly, before adding the fish.
• Keep the salt on the anchovies moderate, as the recipe specifies.
• Turn the fish carefully so the delicate fillets stay intact.

Variations

• More heat: add a little extra chilli to the oil with the garlic.
• Herb finish: add a little more chopped parsley just before serving.
• Extra tomato: increase the datterini for a saucier result.
• Bread accompaniment: serve with toasted bread to soak up the sauce.

Common mistakes to avoid

• Overlapping the fish: it can cook unevenly; arrange the anchovies in a single layer.
• Leaving the garlic in: it can overpower the finished dish; remove it once the sauce has reduced slightly.
• Skipping the rinse: leftover debris can remain after cleaning; rinse all the anchovies thoroughly.
• Overcooking the fish: anchovies are small and cook quickly; check them after the stated cooking time.
• Adding too much salt: the fish needs only moderate seasoning; taste the sauce and season the anchovies lightly.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a covered pan over a low heat with a splash of water, just until hot.

Frequently asked questions