I’ve been back from Michigan for a week, but I have one more recipe to share from my time there. It seems weird to use the phrase “anchovy topping,” because it sounds desserty, but this dish definitely isn’t a dessert. It starts with three very un-desserty ingredients: onion, green pepper, and red pepper.
That’s 1/2 an onion, 1/2 a green pepper, and (surprise, surprise) 1/2 a red pepper.
I should back up. The idea for this dish came about because I was making dinner for me, my dad, and my cousin, and I decided to steam some green beans. But steamed green beans just sounded so… boring. And I had been eating steamed veggies a lot in Michigan, including as part my Double-Lemon Baked Chicken meal. So I wanted to do something that would add some jazz. Pizzazz. Or at least, you know, some flavor. So here’s what I did.
First, I put a skillet on medium heat, and cracked open a jar of anchovies. I fished out (hardy har har – get it?) two teaspoons of the oil – which would be infused with anchovy – and heated it in the skillet.
Once it got hot, I added the onions and peppers.
Meanwhile, I started steaming the beans in another pot, but I forgot to photograph it. Imagine a pot with a steamer tray loaded with green beans. There, you got the idea!
After the veggies had softened for about 5 minutes, I added 8-10 anchovy fillets, each of which was chopped into three or four pieces.
I also added generous amounts of turmeric and paprika to really ratchet up the flavor. Once the anchovies went in, I cooked it for another 5 minutes or so. The green beans were done around the same time, so it was time to plate it up!
That’s cod at the top, with a whole grain breading, but I can’t take credit for that. It came from the freezer section.
The anchovies almost melt into the peppers and onions, so you might not know they were in there, except they give everything a complex, salty, fishy taste. It’s delicious, and so easy. It tasted great with the fish, and I bet a topping like this would be great on chicken, baked potato, fish… all sorts of things!
Keep it up, David!