Peas & the Sea

If you’re not a fan of anchovies, well…you’re missing out, but sub them out for tuna or even fresh fish.

I always keep frozen peas and spinach in my freezer for meals like this—the fridge is practically empty and we have to eat! Keeping a stock of frozen veggies helps create a dish you may have otherwise had no idea how to start. All I had in the fridge was fennel and anchovies (what a combo). Adding some toasted leftover breadcrumbs from the basket of yesterdays bread, a little white wine, and frozen peas takes that lonely fennel and anchovies to a whole other level.

What You’ll Need:

1.5 cups frozen peas

1/2 bulb fennel, chopped

8-10 anchovies, rinsed & de-boned

1/2 glass white wine + 1 to sip

1 clove garlic

1 peperoncino, diced


bread crumbs (optional)


Toast the breadcrumbs in a pan without oil and leave them aside. Sautee the anchovies in olive oil with the garlic clove. Set them aside and sautee the fennel in the same oil. Once the fennel is golden-brown, add the peas. Move around in the pan until coated with the oil already in the pan. Add white wine and cook until wine reduces by half. Add the peperoncino, origano, anchovies and bread crumbs. Stir all together and serve! Buon appetito.