Anchovies in Vinegar (Boquerones en Vinagre)
Fresh anchovies marinated in vinegar and dressed with garlic, parsley and oil. The classic Andalusian tapa, made at home with the fish frozen beforehand for safety.
- Total
- 30 min
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- fresh anchovy1 lb
- white wine vinegar1 cup
- garlic clove3
- parsley3 tbsp
- olive oil3.5 fl oz
- salt1 tsp
Method
- 1
Clean the anchovies: remove the head and central bone and open each piece butterfly-style. Wash in very cold water.
- 2
Freeze the cleaned anchovies at least 5 days at -18 °C (0 °F) to eliminate anisakis, and thaw in the fridge.
- 3
Place them in a dish and cover with the white wine vinegar mixed with 100 ml of water and the salt. Leave in the fridge 6-8 hours, until the flesh is white.
- 4
Drain the vinegar and arrange the anchovies in layers.
- 5
Cover with the very finely chopped garlic, parsley and olive oil. Rest 1 hour in the fridge before serving.
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