What about dinner cooked in 2 min? I am not talking fancy gadgets. I only mean humble little fishes plus a bunch of greens, sharp knife and red-hot oven! The meal that comes as a result is so quick that before you know you become addicted to making and eating it. I can tell because I have been cooking it all winter. And instead of simply giving you the recipe I want to share with you three simple principles I follow when I make a quick dinner (=very often).
Flash-Roasted Fresh Anchovy “Birds”
Mind-Changing Anchovy Stew (Hamsi Buğulama)
As the winter slowly crawls in hamsi claim larger part of the fishmonger’s stalls and of the weekly ration in Istanbul. Hamsi (also known as anchovy) are a finger-long fish with a shiny silver belly and dark grey back. It smells and tastes sea like no other fish does. Every time I cook hamsi with my cooking class participants I feel on a mission: the odds that my guests are suspicious (at best) about this fish are very high. I don’t blame anybody who got introduced to anchovy through the infamous pizza topping. But the hamsi I am talking about belongs to a different category of food. So bear with me.
