30 anchovy recipes

Fettuccine with shrimp, sea scallops, fresh tomatoes, Kalamata olives, capers, and anchovies in a garlicky olive oil sauce. A bold Italian seafood pasta in 25 minutes.

Jansson's frestelse is the iconic Swedish Christmas potato gratin: julienned potatoes layered with soft onions and salty anchovies, baked in cream until golden and bubbling. A must on any Scandinavian smorgasbord.

Italian tuna sauce with anchovies, garlic, plum tomatoes, and fresh mint over bow tie pasta. A rustic Southern Italian pantry pasta ready in under an hour.

Fresh tuna sauteed with anchovies, capers, garlic, and parsley, finished with lime juice or white wine and tossed with linguini. A 30-minute Italian seafood pasta.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Baked Idaho potatoes loaded with a tuna nicoise salad of green beans, tomato, cucumber, and red pepper in a red wine vinaigrette, topped with diced egg and anchovies. A no-cook 20-minute meal.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Indonesian nasi goreng (fried rice) with shrimp, chicken, and barbecued pork, built on a shrimp paste and chili spice paste with tamarind and kecap manis. Authentic Southeast Asian flavor.