1 clove garlic, finely minced
4 green onions, chopped
1 tsp. dried oregano
Pinch of red pepper
Pinch of salt
1/4 cup olive oil
1 stalk or 1/2 cup fresh fennel, chopped
1 tsp. dried parsley or 1 tbsp. fresh parsley, chopped
6 anchovy fillets, chopped
2 cups plum tomatoes, chopped; reserve juice
3 cups water
2 bay leaves
1 1/2 cups regular bread crumbs
1 tablespoon New Orleans School of CookingTM Joe’s Stuff Bayou Blend Seasoning
2 Tbsp. olive oil
1 tbsp brown sugar
1 tbsp powdered sugar
1. Saute garlic, onions, oregano, red pepper and salt in olive oil.
2. Add fennel, parsley, anchovies, and tomatoes with juice and water. Simmer for 30 minutes. Add sugars.
3. In a separate pan, toast breadcrumbs in olive oil.
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