Garum is a roman sauce made of fermented anchovies or other fish and used as a condiment and flavour enhancer. You can still find Garum in Spain, but it refers now to a tapenade containing anchovies. It is a delicious, strong, rich, sauce. Sauce may not be the
right word as it is so thick, but you can use it on grilled meats, fatty fish, such as mackerel or just on toast or with a cold lunch made up of salad, eggs and cold cuts. It is quite addictive.
10 fillets of anchovies
1 slice of bread
1 300 grs of black olives
8 cloves of garlic
3 tbs capers
Soak the bread in water, having removed the crusts. Stone the olives. Chop one tablespoon of rosemary finely and the same of thyme, two tablespoons of marjoram and parsley. Blend all the ingredients, except the olive oil and lemon juice and when it is a fine paste, add the olive oil and lemon juice.