Anchovies often get a bad reputation for their strong, fishy taste, but when used properly, they can add an incredible depth of flavor without dominating the dish. What's special about canned anchovies is their rich umami — a savory, mouth-watering quality that enhances other flavors in your food.
Packed with natural glutamates, anchovies dissolve easily into sauces, dressings, and marinades, creating a flavor base that's more about boosting complexity than tasting "fishy." For example, just a few fillets can transform a simple tomato sauce, giving it a fuller, richer taste. Similarly, in classic Caesar salad dressing, anchovies are the secret ingredient that provides a savory, well-rounded flavor without overwhelming the palate.
The key is in their versatility. Canned anchovies can melt down when cooked, blending seamlessly into dishes, making them an easy and subtle way to elevate flavors. If you’re looking to add depth without a bold fishy punch, anchovies are your go-to for a natural umami boost.
Below are two of our favorite condiments for fish. Serve albacore on crackers and top with a spoonful of tapenade. Or, enjoy with grilled fish like halibut or cod.
Olive Tapenade
This olive tapenade with anchovies is a savory classic from the south of France, where it's often enjoyed as a flavorful hors d'oeuvre on crispy toast or as a vibrant condiment to complement seafood dishes. The anchovies lend just the right amount of umami, enhancing the briny olives without being overpowering. It’s a simple yet irresistible recipe that’s one of our favorites!
INGREDIENTS:
1 cup kalamata black olives, pitted
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2-3 garlic cloves, peeled
1 tablespoon capers, rinsed and drained
3-4 anchovy fillets packed in oil, drained
1/2 teaspoon dry thyme leaves (or 1 teaspoon fresh thyme leaves)
Freshly ground black pepper
INSTRUCTIONS:
Place all of the ingredients in a food processor bowl. Process by pulsing the ingredients until the ingredients are very finely chopped. Serve olive tapenade with fish or grilled baguette slices.
Artichoke Tapenade
This artichoke tapenade, inspired by the flavors of Provence, is a delightful complement to fish or a perfect dip for fresh crudités like fennel, French radishes, or blanched snap peas. Anchovies, a key ingredient, elevate the flavor profile without overpowering the dish. It’s a light, flavorful spread that’s sure to impress at any gathering.
INGREDIENTS:
1 tin anchovies (about 7 oz.) packed in oil, drained
3 garlic cloves, peeled and sliced thinly
1 cup artichoke hearts, drained and chopped
1/2 cup green olives, pitted
1 generous tablespoon of capers, drained
1 tablespoon red wine vinegar
1/3 cup extra virgin olive oil
INSTRUCTIONS:
Place anchovies and garlic in the bowl of a food processor. Process until smooth like a thick paste. (Alternately, use a mortar and pestle to grind into a smooth paste.)
Add the remaining ingredients to the food processor bowl. Process until mixture is finely chopped, but not pureed.
Serve as an accompaniment to canned albacore or grilled fish of your choice.
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