Deliciously Simple Garlic-Boiled Whole Anchovies
Nutritional value per serving
Calories150kcal
Carbs1gram
Fat8gram
Protein18gram
Ingredients
- Whole fresh anchovies (cleaned and gutted) - choose firm, shiny fish with a mild sea smell500 g
- Garlic cloves (peeled and smashed) - fresh and firm4 piece
- Water1 liter
- Coarse sea salt1 tbsp
- Fresh lemon juice (optional)1 tbsp
This recipe shows you how to boil whole anchovies with garlic, creating a flavorful and tender dish that's simple to prepare. Boiling is a gentle cooking method that keeps the fish moist while infusing it with the amazing aroma of garlic. Anchovies are an excellent source of omega-3 fatty acids and protein. The total cost of ingredients is approximately $6, €5.5, £4.8, or ₹450. This dish contains about 150 kcal per serving and fits a pescatarian diet. The cooking is easy and takes about 25 minutes total. Food safety is emphasized to ensure a safe and enjoyable meal.
Preparation instructions
Prepare the anchovies
1Rinse the anchovies under cold running water to remove any scales or impurities. Pat them dry with paper towels to prevent excess water diluting the boiling water.
Prepare the boiling water
2In a large pot, bring 1 liter of water to a boil. Add 1 tablespoon of coarse sea salt and the smashed garlic cloves. Boil for 2 minutes to infuse the water with garlic flavor.
Add the anchovies to the boiling water
3Carefully add the whole anchovies into the boiling garlic water. Make sure the fish are fully submerged for even cooking.
Boil the anchovies
4Boil the anchovies for 3-4 minutes. Since anchovies are small, they cook quickly. They are done when the flesh turns opaque and flakes easily when tested with a fork. The internal temperature should reach at least 63°C (145°F) for safe consumption.
Drain and serve
5Using a slotted spoon, remove the anchovies and garlic cloves from the pot and drain well. You can drizzle fresh lemon juice over the fish for extra flavor if you like. Serve hot or at room temperature.
Cooking Tips
-Make sure to buy fresh anchovies from a reliable source, and keep them refrigerated until you cook to avoid spoilage.
-Avoid overcrowding the pot; cook the anchovies in batches if necessary to ensure even cooking.
-For a stronger garlic flavor, add extra garlic cloves or let the anchovies marinate briefly in garlic-infused olive oil after boiling.
-Discard any anchovies that look dull or have a strong fishy odor before cooking to ensure freshness and safety.
Equipment Needed
- Large pot with lid
- Slotted spoon
- Knife
- Cutting board
- Measuring spoons
- Paper towels
Shopping list
- [ ] 500g whole fresh anchovies ($4) - Select firm and shiny fish with a pleasant ocean smell.
- [ ] 4 garlic cloves ($0.50) - Choose fresh, firm, and plump cloves.
- [ ] Coarse sea salt ($0.10) - Any coarse salt will do; pick a good quality one.
- [ ] 1 lemon ($1.50) (optional) - For fresh juice to serve; choose firm and bright lemons.
Total approximate cost: $6
FAQ
How do I know if the anchovies are cooked properly?
They are cooked when the flesh turns opaque and flakes easily with a fork. The safe internal temperature is 63°C (145°F). Use a food thermometer if unsure.
Can I use frozen anchovies for this recipe?
Yes, just thaw them fully in the refrigerator before cooking and pat dry before boiling.
What if I don't have fresh garlic, can I use garlic powder?
Fresh garlic gives the best flavor, but in a pinch, you can use a pinch of garlic powder added to the water.
How should I store leftover boiled anchovies?
Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for best quality and safety.