Weigh out 20g of the walnut pesto and add to a bowl with the reserved 70g of tomato juice – keep the rest of the pesto for serving. Add the anchovy sauce, chopped fennel and parsley sprigs, …
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Combine anchovies, garlic, thyme, Dijon mustard, red wine vinegar, and pepper in a blender or food processor . Puree for about 1 minute. With the machine running, add the olive oil in a thin stream and process until the mixture is thick and smooth. The sauce will not be as salty or as heavily flavored as the anchovies themselves.
In a heavy bottom pot add a lug of olive oil over low flame. Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil. Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
This no-cook recipe, reprinted with permission from " The Joy of Seafood " by Patrice Boely, whips up in just minutes and is a tasty addition to a great variety of foods. The anchovy sauce here is very similar to anchoïade, which is a popular sauce in Provence, a southern region of France.