Anchoïade with Creamer Potatoes, Fennel, and Celery

A lot of people assume that anchoïade, the famous anchovy sauce of Provence, is created in a mortar. In fact, authentically it’s made in a deep earthenware skillet set over very low fire. The cook crushes the anchovies with a wooden spoon or paddle, breaking them down so they melt in the olive oil to become a warm, creamy sauce. After the anchoïade has had time to cool and mellow, it is presented at table in the cooking skillet or transferred to a small warmed earthenware bowl