Best 6 Fennel With Anchovy Sauce Recipes

SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD

Steps:

• Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
• Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
• *QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.

FENNEL SALAD WITH ANCHOVY AND OLIVES

Steps:

• Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
• Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
• Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

FENNEL SAUCE WITH ANCHOVIES AND CAPERS

Steps:

• In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add fennel, onion and garlic, and cook until softened but still crisp, about 2 minutes.
• In a medium bowl, combine fennel mixture, riced potatoes, anchovies and capers. Whisk in orange juice, vinegar, poaching liquid and remaining olive oil until emulsified. Stir in parsley. Season with salt and pepper. Spoon over poached bass.

SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS

Steps:

• Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
• Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
• Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

JOHN DORY WITH FRIED FENNEL AND ANCHOVY BUTTER SAUCE

Steps:

• Brush John Dory with oil. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat until hot. Add fish and cook until just opaque in center, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm. Pour off any oil from skillet. Add wine and anchovies and boil until reduced to 1/3 cup, about 12 minutes. Add butter and whisk until melted and smooth. Season sauce to taste with pepper.
• Arrange Fried Fennel in center of plates. Top with fish. Pour sauce over. Sprinkle with parsley and serve.

FENNEL WITH ANCHOVY SAUCE

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking dish. 2 Trim off the green stalks of the fennel down to the rounded bulb. Pare away any bruises with a small knife or vegetable peeler. Slice off a thin layer from the root end. Cut the bulbs lengthwise through the core into 1/4-inch-thick slices. 3 Arrange the fennel in a single layer in the pan, overlapping the slices slightly. Scatter the anchovies, parsley, capers, and pepper over the top. Add salt, if desired. Drizzle with the oil. 4 Cover the pan with aluminum foil. Bake 40 minutes or until the fennel is tender. Carefully remove the foil and bake 5 minutes more, or until the fennel is just tender when pierced, but not soft. Let cool slightly before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.