Cantabrian Anchovies Recipe

Prepare anchovies

If anchovies are packed in oil, drain them gently and place fillets in a shallow dish in a single layer. Reserve about 1 tablespoon of the oil from the tin and discard the rest of the packing oil.

Whisk together the reserved anchovy oil (≈1 tbsp), 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper in a small bowl to form a bright marinade.

Spoon about half of the marinade over the anchovy fillets, turning gently to coat. Cover and let them sit at room temperature for 10–15 minutes to absorb the flavors (do not leave longer than 30 minutes). Reserve the remaining marinade for the peppers and final drizzle.

Drain the jarred piquillo peppers and pat them dry with paper towels. If whole, slice into 1/2" strips or quarter them lengthwise; if already in strips, roughly chop into 1–1.5" pieces.

In a medium bowl combine the prepared peppers with the minced shallot, 2 tablespoons finely chopped parsley, 1 teaspoon lemon zest, and 1 teaspoon sherry vinegar. Stir to combine.

Add the remaining reserved marinade to the pepper mixture and toss gently so the peppers are evenly coated. Taste and adjust seasoning with a pinch more salt or a few drops of lemon juice if needed.

Let the peppers rest 5–10 minutes at room temperature for the flavors to marry. This can be done while the anchovies are resting.

Arrange the marinated anchovy fillets on a serving plate in a single layer. Spoon the dressed piquillo peppers and shallot mixture alongside or on top of the anchovies, depending on preference.

Scatter any remaining chopped parsley and a little extra lemon zest over the dish. Drizzle a small amount of additional olive oil if desired and finish with a light grind of black pepper.

Serve immediately with crusty bread or grilled baguette slices so guests can place peppers and anchovy on each bite. Leftovers can be refrigerated in an airtight container for up to 24 hours—bring to room temperature before serving.