SPICY ANCHOVIES WITH LEEK PUREE

Ingredients for 4 Servings
Let the anchovies thaw to room temperature. Preheat the oven to 160° C. Put the tomato paste, olive oil, garlic, oregano, and paprika into a blender. Blend into a firm paste and mix with the Mediterranean anchovies. Spread the anchovies on a sheet of baking paper. Bake for about 12 minutes until the fish becomes crunchy. At the same time, prepare the vegetable puree. Peel and dice the potatoes. Wash the leeks and cut them in thin slices. Finely chop the celery leaves and onion. Put the leeks and the onion into a pan, add olive oil and enough water to cover the ingredients twice.

Add salt and cook on medium until the leeks become soft. Add the potatoes and the rest of the water and boil for about 10 more minutes until soft. Add the celery leaves. Remove the vegetables with a ladle and puree them. You can use the boiled water to achieve the desired thickness. Serve with the spicy anchovies. Spicy anchovies fit perfectly with sweet winter leeks. Try it with lemon juice and aromatic olive oil.