- fresh hamsa (anchovies) 1 kg
- garlic 3 cloves
- bulbs 2 pcs.
- tomatoes 800 gr
- dry white wine 1 cup
- chicken stock or water 2-3 cups
- wild garlic 1 bunch
- rice noodles 200 gr
- olive oil to taste
- pepper to taste
- salt to taste
- Main Ingredients: Anchovy, Capelin, Onion, Tomato, White Wine
remove anchor from anchovies, cut off heads and tails. Rinse. Peel and remove seeds from tomatoes. Chop along. Peel the garlic cloves. Chop the onion.
Pour olive oil into the pan, add the cloves of garlic. Heat the oil. Add chopped onion. Fry until the onions are transparent. Add tomatoes. Pour in wine and chicken stock or water. Simmer for 10 minutes.
Add hamsa and cook over low heat for 20-25 minutes (depending on the size of the fish). Add a chopped bunch of wild garlic and cook for 5 minutes.
Rice noodles pour boiling water for 7 minutes, then drain the water. Put a portion of rice noodles in a plate, pour the soup.