Recipes by type‎ > ‎Fish‎ > ‎

Sunshine in a pot

Or otherwise known as Store cupboard special.  I bet if you searched behind your fresh ingredients to the back of the fridge you will find a jar with a few olives or capers languishing, probably well past their best before date.  Or maybe you are more organised than me. In which case you will probably have unopened jars of the said ingredients.  This is a great dish to cook when you open your fridge door, think you have nothing to cook with yet can't be bothered (or can't afford) to go to the shops.  Remember, best before dates mean just that. They are probably best before the date suggested on the jar. But that does not mean they will mutate to poisonous berries the second they pass that date. When I find opened jars (not meat, fish or dairy) that have been hanging around for a while, I try to use my primeval skills: sniffing, tasting and looking carefully to work out if the food is still fit for human consumption.  If it is, I bung it in. 
Ingredients
  • 1/2 onion, finely chopped
  • remnants of passata, as long as it is not fizzing
  • 2 tbsp canned/ jar olives
  • 1 tbsp capers
  • 1/2-1 tin anchovies
  • 1 clove garlic, crushed
  • 1 tsp dried basil
Method
  1. "Melt" the anchovies in their oil.
  2. Add the onion, and a little more olive oil if necessary. Fry until golden and sweet.
  3. Add the remnants of the passata, a glug of wine if you have some (I tend to pour the wine in to the bottle/ pack passata and shake to loosen the remnants off the side) and stir.
  4. Chop the olives and capers, crush the garlic and add along with the basil.
  5. Cook gently for a while and infuse.  
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