Anchovy Zuppetta, Rowboat Style Recipe

Name: Anchovy Zuppetta, Rowboat Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 4 jalapenos, seeded and finely chopped; 2 tablespoons sliced almonds; 1/2 medium red onion, finely chopped; 1 cup dry white wine; 1 cup basic tomato sauce, recipe follows; 1 pound anchovies or sardines, cleaned and gutted; 2 scallions, thinly sliced; 10 basil leaves chiffonade; 10 mint leaves chiffonade; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 6 tablespoons virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

4 tablespoons extra virgin olive oil
4 jalapenos, seeded and finely chopped
2 tablespoons sliced almonds
1/2 medium red onion, finely chopped
1 cup dry white wine
1 cup basic tomato sauce, recipe follows
1 pound anchovies or sardines, cleaned and gutted
2 scallions, thinly sliced
10 basil leaves chiffonade
10 mint leaves chiffonade
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
In a 12 to 14-inch saute pan, heat oil until smoking.
2
Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes.
3
Add white wine and tomato sauce and bring to a boil.
4
Add anchovies and return to boil.
5
Lower heat to simmer and cook through, about 8 to 10 minutes.
6
Pour into warm bowl, sprinkle with scallions, basil and mint and serve with grilled bread drizzled with good oil.
7
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
8
Add the thyme and carrot and cook 5 minutes more.
9
Add the tomatoes.
10
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
11
Season with salt to taste.
12
Serve immediately, or set aside for further use.
13
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 4 jalapenos, seeded and finely chopped, 2 tablespoons sliced almonds, 1/2 medium red onion, finely chopped, and more.

Yes, Anchovy Zuppetta, Rowboat Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anchovy Zuppetta, Rowboat Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions