Bagnun di Acciughe
A traditional Ligurian fisherman's stew of fresh anchovies gently simmered in a rich tomato, white wine, and garlic broth, served over hard sea biscuits.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Wide shallow terracotta casserole or heavy pan
- •Small paring knife
- •Wooden spoon
- •Ladle
- •Shallow soup bowls
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 16 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 32 g
- calories
- 430 kcal
Instructions
- 1
Clean the anchovies by pinching off heads and sliding your thumb along the spine to open them flat.
- 2
Remove the spine gently while leaving the tail fin intact, then rinse and pat dry.
- 3
Heat the extra virgin olive oil in a wide shallow pan over medium-low heat.
- 4
Add the chopped onion, sliced garlic, and chilli flakes, cooking gently until the onion turns soft and sweet.
- 5
Pour in the dry white wine and let it bubble until the sharp aroma subsides completely.
- 6
Add the crushed tomatoes, half of the parsley, and the warm water to the pan.
- 7
Season lightly with fine sea salt and simmer the sauce gently for fifteen minutes.
- 8
Arrange the cleaned anchovies gently into the simmering broth in an even, single layer.
- 9
Simmer uncovered over low heat for five minutes without stirring so the delicate fillets remain whole.
- 10
Place two dry sea biscuits in the bottom of each warmed shallow serving bowl.
- 11
Ladle the simmering tomato broth and anchovies generously over the dry biscuits to soften them.
- 12
Scatter with the remaining fresh parsley and finish with a thread of raw olive oil before serving.
Chef's tips
Always use impeccably fresh anchovies with firm flesh and bright skin. Never stir the pan with a spoon once the fish are added; simply swirl the pan gently by the handles to keep the delicate anchovies completely intact.
Ingredient substitutions
- gallette del marinaio (Ligurian hard sea biscuits) → hard sea rusks, ship biscuits, or thick slices of stale country bread thoroughly toasted in the oven
- fresh anchovies (acciughe fresche) → small fresh sardines, scaled, gutted, and filleted
Storage
Store leftover stew without biscuits in an airtight container in the refrigerator for up to one day.
Reheating
Reheat very gently in a shallow pan over low heat without boiling, adding a splash of water if dry.
Common mistakes to avoid
- •Stirring the pot after adding the anchovies, which tears the fragile fish into shreds.
- •Using salted or cured anchovies rather than fresh, raw fish fillets.
- •Pre-soaking the biscuits in water, which makes them turn mushy rather than absorbing the rich broth.
Serving suggestions
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