Anchovies: 22 simple ways to cook this small fish

Anchovies, this small Mediterranean fish with a powerful flavor, are an often underestimated culinary treasure. Prized for their richness in omega-3s, their ease of preservation, and their unique salty flavor, they are a key ingredient in many cuisines around the world. Whether filleted, in paste, or even whole, anchovies lend themselves to a multitude of recipes that are as simple as they are elaborate. Whether you like them fresh, marinated, or preserved in oil, you'll find recipes for every season here.

Classic anchovy recipes

Quantities indicated are for 4 people, unless otherwise stated.

1. Recipe for Niçoise pissaladière

Originally from the Nice region, this onion tart is a must-try recipe from the south of France.

Ingredients:

• 1 bread dough or puff pastry
• 4 big onions
• 10 anchovy fillets
• Black olives from Nice
• Olive oil
• Thyme, salt pepper

Instructions:

1. Peel and chop the onions.
2. Heat a pan over low heat and fry them in olive oil until translucent.
3. Spread the dough on a baking sheet.
4. Spread the onions over the dough. Arrange the fish fillets on top and add a few black olives.
5. Bake at 200°C for 25 minutes.

2. Spaghetti with anchovies and garlic

A great Italian classic, simple, quick and terribly tasty.

Ingredients:

• 400 g of spaghetti
• 6 anchovy fillets in oil
• 2 cloves of garlic
• pimento (optional)
• Fresh parsley
• Olive oil

Instructions:

1. Brown the minced garlic in olive oil.
2. Add the fish fillets and let them melt.
3. Add a little chili if desired.
4. Cook the spaghetti, then mix it with the sauce.
5. Sprinkle with fresh parsley before serving.

3. Sea deviled eggs

Ingredients:

• 6 boiled eggs
• 4 anchovy fillets
• 2 tablespoons of mayonnaise
• Capers
• Paprika

Instructions:

1. Cut the eggs.
2. Mash the yolks with the fish fillets and mayonnaise.
3. Fill the egg whites with this stuffing.
4. Garnish with capers and sprinkle with paprika.

4. Dressing

A simple fillet of this fish can transform a classic vinaigrette into a rich and fragrant sauce.

Recipe :

• 2 to 3 anchovy fillets in oil
• 1 tbsp. old-fashioned (or classic) mustard
• 1 tbsp red wine or cider vinegar
• 3 c. tablespoon of olive oil
• 1 small clove of garlic (optional)
• Pepper (no salt, the anchovies are salty)

Instructions:

• Mash the fish fillets with a fork or blend them into a paste.
• Add the mustard, vinegar, and finely grated garlic.
• Whisk in the olive oil to emulsify.
• Add pepper to taste.

This dressing goes very well with green bean salad, warm potatoes, romaine lettuce or even tomato salad.

Original and modern recipes

1. Warm potato salad

A revisited version of the Niçoise salad.

Ingredients:

• 600 g new potatoes
• 8 anchovy fillets in oil
• 4 boiled eggs
• 200 g of Cherry tomatoes
• 200 g green beans
• 1 tbsp. balsamic vinegar
• 1 tsp wholegrain mustard
• 3 c. tablespoon of olive oil
• Salt and pepper to taste

Instructions:

1. Cook the potatoes in salted water for 15 to 20 minutes.
2. Drain them and cut them into slices.
3. Cook the green beans for 5 to 6 minutes in boiling water, then rinse them under cold water.
4. Cut the hard-boiled eggs into quarters and the cherry tomatoes in half.
5. Prepare the dressing: mix mustard, vinegar, oil, salt and pepper.
6. In a bowl, gently mix all the ingredients while still warm. Add the fish last.
7. Serve immediately, warm or at room temperature.

2. Anchovy, ricotta and sun-dried tomato toast

Perfect for a Mediterranean aperitif or a light starter.

Ingredients:

• 4 slices of country bread
• 200 g of ricotta
• 8 candied tomatoes
• 8 anchovy fillets in oil
• 1 handful of arugula
• 2 c. tablespoon of olive oil
• Pepper (optional)

Instructions:

1. Lightly toast the bread slices.
2. Spread each slice with ricotta.
3. Add 2 candied tomatoes and 2 fish fillets per slice of toast.
4. Arrange a few arugula leaves on top.
5. Drizzle with olive oil and sprinkle with pepper.

Serve as a starter or aperitif, warm or at room temperature.

Hot and family recipes

1. Zucchini gratin

A tasty and simple recipe, ideal for a complete meal.

Ingredients:

• 4 medium zucchini (about 800 g)
• 20 cl thick cream
• 100 g grated cheese (gruyère or emmental)
• 6 to 8 anchovy fillets in oil
• 2 cloves of garlic
• 1 tsp. ofherbs of Provence
• 1 c. tablespoon of olive oil
• Salt (optional) and pepper

Instructions:

1. Preheat the oven to 180 ° C.
2. Wash and cut the zucchini into thin slices.
3. Brown them for 5–7 minutes in a pan with chopped garlic and a little olive oil.
4. In a gratin dish, alternate a layer of zucchini, a few anchovy fillets cut into pieces, a spoonful of cream, and a little grated cheese.
5. Repeat the operation and finish with a layer of grated cheese.
6. Sprinkle with herbes de Provence and pepper. Check the salt level and adjust if necessary.
7. Bake for 25 to 30 minutes, until the gratin is golden brown.

Serve the gratin piping hot, accompanied by a green salad.

2. Anchovy and caper pizza recipe

A pizza full of character, typical of southern Italy.

Ingredients:

• 1 ball of pizza dough (250 g)
• 120 g tomato sauce
• 6 to 8 anchovy fillets in oil
• 1 tbsp capers
• 1 ball of mozzarella (approximately 125 g)
• 1 tsp dried oregano
• 1 c. tablespoon of olive oil
• Pepper (no salt needed)

Instructions:

1. Preheat the oven to 220°C.
2. Roll out the dough on a floured baking sheet or baking paper.
3. Spread the tomato sauce over the dough.
4. Tear the mozzarella into pieces and divide them up.
5. Add the fish fillets, capers and sprinkle with oregano.
6. Drizzle with olive oil.
7. Bake for 12 to 15 minutes until the pastry is golden brown and the cheese is melted.

Serve hot with a green salad.

Appetizer recipes

1. Anchovy rillettes with cream cheese

Delicious with toast or crackers.

Ingredients:

• 150 g of fresh cheese (St-Morêt type)
• 5 anchovy fillets
• Lemon juice
• Chives

Instructions:

1. Mix the fish with the cream cheese and a squeeze of lemon.
2. Add chopped chives and set aside to cool.

2. Recipe for anchovy and olive tapenade

A great Provençal classic. Here's the recipe for a small bowl, or 4 to 6 people if served as an appetizer.

Ingredients:

• 200 g pitted black olives
• 4 anchovy fillets in oil
• 1 tbsp capers
• 1 clove of garlic
• 4 tbsp olive oil (adjustable according to texture)
• Pepper (salt is rarely necessary, as anchovies are salty)

Instructions:

1. Mix the olives, fillets, capers and garlic in a food processor.
2. Gradually add the olive oil while mixing until you obtain a smooth but still slightly textured paste.
3. Taste and add pepper if necessary.

Serve chilled, spread on toast.

3. Recipe for anchovy cream

Ingredients:

• 6 anchovy fillets in oil
• 50 g de beurre mou
• 1 tbsp. lemon juice
• Pepper (no salt)

Prepare in advance :

1. Mix the anchovies with the butter.
2. Add lemon juice and pepper.

Spread on toast, or incorporate into sauces or pasta.

Recipes from elsewhere

In Italy, these fish are found in Piedmont's bagna cauda and in Neapolitan pizzas. In Spain, boquerones are a must-have specialty.

In Korea, dried anchovies are used in broths; in Latin America, they are found in ceviches or hot sauces; in North Africa, they are added to tagines or bricks.

1. Piedmontese Bagna Cauda

This garlic fondue originates from Piedmont. It is served hot with raw vegetables.

Ingredients:

• 6 cloves of garlic
• 8 anchovy fillets in oil
• 15 cl olive oil
• 40 g sweet butter

Instructions:

1. Peel the garlic cloves, remove the germ, then gently cook them for 10 to 15 minutes in olive oil over very low heat.
2. Add the fish fillets and let them melt in the olive oil, stirring regularly.
3. Add the butter at the end of cooking, without boiling the mixture.
4. Serve piping hot, in a small fondue pot or ramekin placed on a stove.
5. Serve with chopped raw vegetables to dip in, like in a fondue.

A rustic and tasty classic!

2. Swedish Potato Gratin

Ingredients:

• 800 g firm-fleshed potatoes
• 2 medium onions
• 25 cl liquid full cream
• 6 to 8 Swedish anchovy fillets (or, failing that, lightly desalted anchovies in oil)
• 2 tbsp. tablespoon of breadcrumbs
• 1 tbsp butter (for top)
• Pepper

Instructions:

1. Preheat the oven to 180°C.
2. Peel the potatoes and cut them into thin slices.
3. Finely slice the onions and gently fry them in a little butter until they become translucent.
4. In a buttered baking dish, alternate layers of potatoes, melted onions, and fish fillets. Finish with a layer of potatoes.
5. Pour the cream over everything, sprinkle with breadcrumbs, then place a few knobs of butter on top.
6. Bake for 45 to 50 minutes, until the top is golden brown and the potatoes are tender.

Serve hot, as a main course or as a side dish (ideal with a green salad or smoked fish).

3. Recipe for Spanish-style anchovies in vinegar (boquerones)

Ingredients:

• 400g fresh anchovies (gutted, headless and boneless)
• 20 cl of white vinegar
• 2 cloves of garlic
• 2 tbsp chopped fresh parsley
• 4 tbsp extra virgin olive oil
• 1 tsp fine salt
• a little water to soften the vinegar (optional)

Instructions:

1. Clean the fish fillets thoroughly, rinse them in cold water, then place them in a dish in a single layer.
2. Cover them with white vinegar (you can cut it with a little water for a less strong taste) and add the salt.
3. Cover and marinate in a cool place for 6 to 8 hours (until the fillets turn white).
4. Drain them, then place them in a clean dish.
5. Drizzle with olive oil, sprinkle with finely grated garlic and parsley.
6. Refrigerate for 1 to 2 hours before serving.

Serve chilled as tapas with bread or piquillo peppers.

4. Korean broth (myeolchi yuksu)

Ingredients:

• 10 small dried anchovies (gutted)
• 1 piece of kombu seaweed (about 5 cm)
• 1 liter of water

Instructions:

1. Remove the head and entrails from the fish.
2. Place the anchovies and kombu in cold water.
3. Bring to a boil over medium heat.
4. Remove the kombu after 10 minutes.
5. Let it simmer for another 10-15 minutes.
6. Strain the broth.

5. Ceviche recipe

Ingredients:

• 200g fresh (or marinated) anchovies, cleaned
• Juice of 3 limes
• 1 small Red onion minced
• 1 fresh chili pepper (jalapeno type), chopped
• Chopped fresh coriander
• Salt pepper

Instructions:

1. Cut the fish fillets into pieces.
2. Sprinkle them with juice lime.
3. Add the onion, chili, salt and pepper.
4. Let marinate for 15 to 30 minutes in a cool place.
5. Add the coriander just before serving.

Serve chilled with sweet potato slices, grilled corn, or plantain chips.

6. Hot pepper sauce (South America)

Ingredients:

• 4 anchovy fillets in oil
• 2 fresh red chilies (or to taste)
• 1 clove of garlic
• 2 tbsp. lime juice
• 3 c. tablespoon of olive oil
• Salt (optional)

Instructions:

1. Blend all ingredients until smooth.
2. Adjust the seasoning to your taste.
3. Let stand for 15 minutes before serving.

7. Anchovy tagine recipe

Ingredients:

• 300g fresh anchovies, cleaned
• 2 grated tomatoes
• 2 chopped garlic cloves
• 1 C. paprika
• 1 tsp of cumin
• 2 c. tablespoon of olive oil
• Coriandre or persil frais
• salt pepper

Instructions:

1. In one tajine or an stove, brown the garlic in the oil.
2. Add the tomatoes and spices.
3. Let simmer for 5 to 10 minutes.
4. Add the small fish, cover and cook for 10 minutes over low heat.
5. Sprinkle with fresh herbs before serving.

8. Anchovy bricks

Ingredients:

• Feuilles de brick
• 1 can of anchovy fillets in oil
• 2 cooked potatoes, mashed
• 1 egg (optional)
• Chopped parsley
• Pepper

Instructions:

1. Mix it up mashed potatoesthe chopped fish, parsley and pepper.
2. Place a little of this stuffing on each sheet of brick pastry.
3. Add half a raw or hard-boiled egg if desired.
4. Fold the bricks into a triangle or roll.
5. Pan-fry until golden brown.

Recipes for properly preserving anchovies

Fresh, these small fish should be eaten very quickly, within 24 hours. Here are some recipes to help you preserve them for longer.

1. Recipe for salted anchovies

Ingredients:

• Fresh anchovies, well cleaned (without head or entrails)
• Non-iodized coarse salt

Instructions:

1. Dry the fish fillets with paper towels.
2. In a clean jar, alternate a layer of coarse salt and a layer of anchovies.
3. Finish with a thick layer of salt.
4. Close the jar and store in a cool place (or in a cool, dark place).

Repos : let stand for at least 3 weeks before use.
Use : rinse and desalinate before cooking.

2. Recipe for anchovies in oil

Ingredients:

• Fresh anchovies (gutted, headless)
• Coarse salt
• Olive oil

Instructions:

1. Salt the fish and let it rest for 12 hours in a cool place.
2. Rinse and dry thoroughly.
3. Arrange them in a jar, in layers.
4. Cover completely with olive oil.
5. Leave to marinate in a cool place for at least 2 days before serving.
6. Storage: several weeks in the refrigerator, well immersed in oil.

3. Anchovy paste recipe

This paste is very useful in cooking: it is easily incorporated into sauces, dressings or stuffings.

• 8 to 10 anchovy fillets in oil (50 g)
• 1 tbsp capers (optional, for added depth)
• 1 tbsp. lemon juice
• 2 to 3 tbsp olive oil
• Pepper (optional)

Instructions:

1. Drain the fish (and capers if used).
2. Put them in the blender bowl with the capers, the spoonful of lemon juice and 2 tablespoons of olive oil.
3. Blend until smooth. Add a little oil if the texture is too thick.
4. Add a little pepper if desired (be careful, the anchovies are already salted).

Conservation : 1 week in the refrigerator in a small airtight container, covered with a thin layer of oil. Can also be frozen in small portions.

Where to buy good anchovies?

1. At the fishmonger (fresh)

• Benefits : guaranteed freshness and possibility to choose the size.
• Seasonality : from May to September approximately, depending on the coast.
• Consulting : ask for anchovies that are shiny, firm and have clear eyes.
• Trick : in coastal areas (Mediterranean, Atlantic), small fishermen's markets are rare gems for buying ultra-fresh fish.

2. In delicatessen or caterer (high-end salted or oil-based products)

• Product Type : anchovies preserved by hand, often from Spain, Italy or the south of France.
• Reputable brands :
  • Ortiz (Spain)
  • Rödel (France)
  • Rizzoli (Italy)
• Consulting : check the origin (Cantabrian Sea = excellent quality), the salting method (long maturation = more flavor) and the presence of bones (fillets or whole).

3. In supermarkets (in oil or paste)

• Easy to find in the canned goods or condiments section.
• Classic brands : La Belle-Îloise, Constable, Amora (paste).
• Consulting : prefer jars or boxes with few ingredients (avoid additives or low-quality oils).

4. Online (specialist purchase or direct from producer)

• Recommended sites :
  • https://www.epicerieduchâteau.fr
  • https://www.arroyabe.com (Spanish products)
• Benefit : access to rare or PDO products (e.g.: Collioure anchovies, anchovies from L'Escala in Catalonia).

5. At markets (artisans, small producers)

Particularly in Provence, the Basque Country, Languedoc or Brittany.

Ideal for finding:

• homemade marinated anchovies,
• or artisanal preserves from small local producers.

Conclusion

Anchovy recipes are numerous, delicious, and often very simple to make. Whether as an appetizer, main course, or in traditional dishes like pissaladière or bagna cauda, ​​anchovies bring a unique and deep flavor that enhances dishes. In cooking, sometimes all it takes is a few anchovy fillets to transform an ordinary recipe into an unforgettable dish. So, consider incorporating them more often into your meals!

Frequently Asked Questions

Can you sweeten the taste of anchovies?

Yes, by rinsing them or soaking them in milk.

Are they good for your health?

Yes. They are particularly rich in omega-3, protein, and calcium. To learn more, check out our article on the benefits of anchovies.

Anchovies or sardines: what’s the difference?

The former is smaller than the sardine. It is saltier and more often used as a condiment. The sardine is fattier, often grilled or canned.