Turkish cuisine · Fish & Seafood

Steamed Black Sea Anchovies

Black Sea anchovies gently steamed in a covered pot with onions, tomatoes and lemon.

Ingredients · for 4 servings

• 700 g anchovies
• 2 onions
• 3 tomatoes
• 1 green long pepper
• 1 bunch parsley
• 4 tbsp olive oil
• 1 lemon
• 1 tsp Aleppo pepper flakes
• Salt, pepper

Instructions

1. Behead and gut the anchovies, rinse thoroughly and drain on paper towels; salt lightly and let sit for 10 min.
2. Cut the onions into thin half-rings, the long pepper into rings, and slice the tomatoes; roughly chop the parsley.
3. Coat a wide pot with 2 tbsp olive oil and spread the onion rings as a closed layer on the bottom – they shield the fish from direct heat.
4. Arrange the anchovies tightly in a circular pattern on top, scatter the pepper rings, tomato slices and parsley over them, and season with Aleppo pepper flakes, salt and pepper.
5. Pour in the remaining olive oil, the juice of half a lemon and 100 ml water, cover and steam over very gentle heat for 15–18 min. until the fish flesh is milky white and just set.
6. Let the pot rest covered for 5 min., then serve straight from it with the remaining lemon cut into wedges on the side.