Spanish cuisine · Fish & Seafood

Boquerones en Vinagre

White anchovy fillets cured in vinegar and then marinated in olive oil with garlic and parsley.

Ingredients · for 4 servings

• 800 g fresh anchovies
• 300 ml white wine vinegar
• 1 tsp fine sea salt
• 5 cloves of garlic
• 1 bunch flat-leaf parsley
• 150 ml olive oil
• 1 lemon

Instructions

1. Behead the anchovies, slit open the belly, gut them and pull out the backbone from the head end, leaving two fillets joined at the tail; rinse everything under cold water.
2. Place the fillets in ice water for 1 hr. so any remaining blood draws out and they turn snow-white, then drain and pat dry.
3. Layer the anchovies skin-side down tightly in a shallow dish, sprinkle with the sea salt and cover completely with the white wine vinegar.
4. Chill covered for 4–5 hrs. until the flesh is white and firm throughout – that means the vinegar has cured it.
5. Drain the fillets, rinse briefly with cold water, drain well and layer them in a clean dish with finely chopped garlic and parsley.
6. Pour the olive oil over the top, let rest for at least 2 hrs. and serve well chilled with lemon wedges and white bread.