Anchoïade

Name: Anchoïade
Yield: Serves 4
Cuisine: French
Ingredients: 10 whole salt-packed anchovies, rinsed, filleted, and coarsely chopped, or 20 oil-packed anchovy fillets, drained and coarsely chopped; 1 teaspoon tomato paste; 2 tablespoons unsalted butter, at room temperature; 10 whole salt-packed anchovies, rinsed, filleted, and coarsely chopped, or 20 oil-packed anchovy fillets, drained and coarsely chopped; 3 cloves garlic, chopped; Freshly ground pepper; Eight ¾-inch-(2-cm-) thick slices French bread, toasted or grilled; ½ cup (120 ml) extra-virgin olive oil; 2 teaspoons red wine vinegar, or to taste; Chopped fresh flat-leaf parsley, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This Provençal puree of anchovies with garlic and olive oil can be spread on toast or served as a dip. It’s terrific served with wine or cocktails.

Ingredients

10 whole salt-packed anchovies, rinsed, filleted, and coarsely chopped, or 20 oil-packed anchovy fillets, drained and coarsely chopped
3 cloves

Europe
Americas
United States
France
Starter
Fish course
Pescatarian
Mediterranean
Provence
California

Method

In a food processor, combine the anchovies, garlic, and tomato paste and pulse until smooth. Blend in the butter. Transfer the mixture to a small bowl and stir in the olive oil, a few tablespoons at a time, until incorporated. Stir in the vinegar and season to taste with pepper.

To serve, spread the anchoïade on the toasted bread and sprinkle with the parsley.