Delicious Whole Poached Anchovies with Garlic
Nutritional value per serving
Calories120kcal
Carbs2gram
Fat5gram
Protein14gram
Ingredients
- Whole fresh anchovies (cleaned and gutted)200 g
- Garlic cloves (thinly sliced)3 pieces
- Olive oil (extra virgin)2 tbsp
- Water200 ml
- Salt1 tsp
- Black pepper (freshly ground)to taste n/a
- Fresh parsley (chopped, for garnish)1 tbsp
This easy recipe shows you how to poach whole anchovies with garlic to achieve tender, flavorful seafood perfect as a snack, appetizer, or addition to salads and pasta. The poaching liquid gently cooks the anchovies while infusing them with fragrant garlic aroma. Total cost of ingredients is approximately $8 (7€ / £6 / ₹600), making it an affordable seafood delight. The recipe yields about 2 servings, contains roughly 120 kcal per serving, and is suitable for pescatarian diets. It is an easy recipe, taking about 10 minutes preparation and 10 minutes active cooking time. Ensuring anchovies are cooked properly at an internal temperature of 63°C (145°F) is important for food safety and optimal texture.
Preparation instructions
Clean the anchovies
1If not already cleaned, rinse anchovies under cold water, remove heads and guts carefully, and pat dry with paper towels. Keeping them whole preserves texture and appearance.
Prepare poaching liquid
2In a shallow pan, combine water, olive oil, sliced garlic, and salt. Heat gently over medium heat until just below simmering, about 5 minutes.
Poach anchovies
3Add anchovies to the poaching liquid in a single layer. Poach gently over low heat for about 6-8 minutes, or until anchovies turn opaque and reach an internal temperature of 63°C (145°F). Use a meat thermometer to check.
Cool and serve
4Remove anchovies using a slotted spoon and place on a serving dish. Garnish with freshly ground black pepper and chopped parsley. Serve warm or at room temperature.
Cooking Tips
1Use fresh anchovies for best flavor and texture. If using frozen, thaw completely in the refrigerator.
2Avoid boiling the poaching liquid as it can toughen the anchovies.
3You can substitute water with white wine for extra aroma and flavor.
4Always handle raw fish with clean utensils and wash hands thoroughly to avoid cross-contamination.
Equipment needed:
- Shallow pan or skillet
- Meat thermometer
- Slotted spoon
- Knife and cutting board
- Measuring spoons and cups
Grocery shopping list:
- [ ] Whole fresh anchovies (~$5): Choose firm, shiny fish with a fresh sea smell.
- [ ] Garlic cloves (~$0.50): Pick firm cloves without sprouts.
- [ ] Olive oil (~$2): Use good quality extra virgin olive oil for best flavor.
- [ ] Fresh parsley (~$1): Select vibrant, green leaves.
- [ ] Salt and black pepper: Common pantry staples often already available.
Total cost: approximately $8
FAQ
Can I use frozen anchovies for this recipe?
Yes, you can use frozen anchovies but make sure to thaw them completely in the refrigerator before cooking to ensure even poaching.
How do I know when poached anchovies are cooked?
Anchovies are cooked when they turn opaque and reach an internal temperature of 63°C (145°F). They will be tender and flaky.
Can I substitute water with something else in the poaching liquid?
Yes, you can substitute water with white wine or a broth to add more flavor to the anchovies.
How should I store leftovers?
Store any leftover poached anchovies in an airtight container in the refrigerator for up to 2 days.