Anchoïade

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0 serving
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (11)

50.00 g anchovy fillets — drained
fresh chillies — 573
1.00 tomatoes — peeled and deseeded
50.00 g almonds — blanched
1.00 red pepper — quartered
1.00 onion — quartered
3.00 garlic — cloves, peeled
15.00 ml vinegar — red wine
5.00 ml finely chopped fresh
freshly ground black pepper — to taste
200.00 g tuna — tinned, flaked
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Method:

1. Make up drained anchovy canning liquid to 75 ml with olive oil. Purée the oil and fillets in a processor. Add remaining ingredients and process. Spoon into small bowls. Serve as a dip or with pita breads.
Makes 500 ml.



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