Name: l’Anchoïade
Cuisine: France
Ingredients: 2 tsp of orange-flower water; 2 cloves of garlic; a dozen small bridge rolls; 3 dried figs, minus stalks and chopped; 50 g (2 oz) of fines herbes; 1 small onion; 1 stalk of fennel juice of half a lemon; 12 salted anchovies (from the barrel); 12 anchois de Collioure à l’huile (canned anchovy fillets); 12 fresh almonds, peeled; 1 small mild red pepper, seeded; 4 tbs olive oil (very fruity, author’s stipulation)

Preparation info

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

1. The basic recipe for anchoïade calls for salted anchovies (the kind which you buy from a barrel or a huge can); the other main ingredient is stale bread – which of course is always there when you don’t need it and vice versa. Fortunately this recipe is so simple that you can use it at short notice when stale bread happens to be at hand. (Or you can do what is often done in Provence – leave out the bread altogether, using the anchovy mixture as a dip to be eaten with crudités such as carr