Cheap and tasty, try the anchovy bagnun recipe

We present the delicious recipe of anchovy bagnun, a typical product of Liguria that consists of a fish soup based on tomato sauce.

For an inexpensive recipe that is at the same time delicious, there is an unmissable and all-Italian one. We are talking about the anchovy bagnun from Riva Trigoso. A very simple preparation to make and originally from this small hamlet of Liguria. Good enough to be offered throughout the region, this is a fish soup made with tomato pulp and little else. A completely genuine dish which, traditionally, was served with the typical sailor’s biscuits . To enjoy it, you can also use slices of toast or friselle.

Let’s get to work right away to make this anchovy soup!

Preparation of the original recipe for anchovy bagnun

1. First, take care of the fish. Carefully wash the anchovies and remove the heads.
2. Carefully try to remove the bone from the inside. You do not have to open the meat, because otherwise they would all fall apart during cooking.
3. Pour the oil into the bottom of a pan and heat it on the stove.
4. Chop the onion and fry it in the pan. Cut two cloves of garlic and add them to the pan.
5. After a few minutes, pour the tomato pulp over the sauté. Add the water and white wine.
6. Stir a little and let it cook over medium heat for 10 minutes . Season with salt and let the sauce set.
7. After this time, place the anchovies on the sauce.
8. Raise the heat and close with the lid, let it cook for another 5 minutes . If the fish is cooked, you can turn it off and let it cool.

storage

Serve this Ligurian anchovy soup when it is still hot. A tip not to forget is not to turn the sauce too much when it is on the plate, because the fish could flake. If you have a certain amount left over, you can keep it in the fridge for 1 day , covered.

Another quick and easy recipe with this ingredient is that of anchovies alla povera .