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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Fish Soup with Allioli


Ingredients

for 4 people
  • 1kg mixed fish (monkfish, fresh cod, cuttlefish, whatever looks good)
  • 1 carrot
  • 2 cloves garlic
  • 150gr leek
  • 8 shallots
  • two spoonfuls of homemade tomato sofregit
  • 120cc dry white wine
  • 1 and 1/2 liters homemade fish stock
  • a handful of thin noodles

for the allioli:

  • 2 peeled garlic cloves
  • 2 egg yolks
  • salt
  • extra virgin olive oil
 

Preparation

Start with the allioli. Take the egg yolks, a pinch of salt, and the crushed garlic, then drizzle in the oil in the thinnest stream you can manage, whisking all the while until everything comes together. Set it aside.
Clean your fish, removing any bones and skin, then cut it into chunks. Do the same with the cuttlefish – cleaned and cut into pieces.
Wash, peel, and chop the leek, shallots, garlic, and carrot into small pieces.
Peel the potatoes and tear them into rough chunks – no need to be fussy about it.
In a large pot, warm two spoonfuls of oil and gently soften the vegetables. Once they start turning translucent, toss in the potatoes.
After a couple of minutes, add the fish pieces.
Pour in the wine and let the alcohol cook off, then stir in the tomato sofregit and the fish stock.
Let everything simmer for 25 minutes, then add your noodles and cook for another 8 to 10 minutes until the pasta is just right.
Take it off the heat and bring it to the table steaming hot, with the allioli on the side so everyone can add as much as they like.

Enjoy!
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