Hamsi buğulama: steamed anchovies with tomatoes and bulgur

Ingredients

For 1 serving

• Anchovies180 g
• Tomatoes200 g
• Onion60 g
• Green bell peppers60 g
• Lemon0.5
• Parsley8 g
• Bulgur60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: April – September

Method

1. Clean the anchovies: remove the heads and guts, open them out flat and pull out the backbone; rinse and pat dry.
2. Slice the onion, deseed the green peppers and cut them into rings, slice the tomatoes and half the lemon. Arrange the onion, peppers and tomatoes in a wide frying pan with half the extra virgin olive oil and a pinch of salt.
3. Lay the opened anchovies on top, skin side up, with the lemon slices; season with salt and black pepper.
4. Cover and cook over medium heat for 10 minutes, until the anchovies are opaque and the vegetables are soft in their juices.
5. Meanwhile put the bulgur in a bowl, cover with twice its volume of boiling salted water, cover and leave to swell for 12 minutes; fluff it up, dress with the remaining oil and serve with the anchovies, chopped parsley and the remaining lemon.