l’Anchoïade from Mediterranean Seafood by Alan Davidson

Ingredients

• 2 cloves of garlic
• 1 small onion
• 12 anchois de Collioure à l’huile (canned anchovy fillets)
• a dozen small bridge rolls
• 50 g (2 oz) of fines herbes
• 1 stalk of fennel juice of half a lemon
• 2 tsp of orange-flower water
• 3 dried figs, minus stalks and chopped
• 12 salted anchovies (from the barrel)
• 12 fresh almonds, peeled
• 4 tbs olive oil (very fruity, author’s stipulation)
• 1 small mild red pepper, seeded