Foodie Sunday: Fishy Fishy
This Sunday is about fish. More specifically, the Anchovy. Dreaded by some, enjoyed by others. I'm firmly in the "enjoy" category. I happen to love them. I like them on pizza, but I really like to cook with them. Melted into sauces they add a salty piquancy. Sautéed with garlic and mashed you can add in a bunch of fresh-chopped heirloom tomatoes and basil and toss with Penne and a liberal dose of Reggiano or they can liven up a cream sauce for the best Alfredo you've ever had. Even the oil they're packed in can be used (a teaspoon at a time) to make the best salad dressing ever.
The secret? Don't ever tell the phobic it's in there. Not that I would tell you to do this to people who have seafood allergies or are vegetarians. That would be wrong, because there are people who have been scarred by being faced with a pizza with a mass of spiny fish corpses half-cremated into a surface of cheap cheese that should be jailed for pretending to be Mozzarella.
There are also substitutes for the actual fish. Anchovy paste is readily available and is perfect for adding a bit of rich roundness to dishes ranging from stews to salad dressings. One of my favorites is the (now with naughty connotations) Gentleman's Relish, which mixes butter and spices. It's actually a great thing to have in the icebox: as an evening snack a small schmeer on a wheat thin or two has kept me from inhaling the Häagen-Dazs more that once.
What say you? Loathe or love?