Ingredients: (serves 4 as a tapas)

1 kg of medium or large fresh anchovies
Extra virgin olive oil
300ml of white wine vinegar
3 cloves of garlic
100ml of water
Salt
Fresh parsley

Preparation:

Wash the fresh anchovies under a tap and place them in ice water immediately.

Pick up each anchovy and, with the nail your thumb, remove the head by twisting carefully so as to also remove the guts.

Using the same nail, place it into the opening and slide it towards the tail so as to remove whatever remains inside. Doing this, the fish will be split, but it is important that the two fillets remain attached along one length of the fish.

Next, carefully remove the bones, breaking the spine off just above the tail. The tail needs to remain to help keep the two halves of the fish together.

Wash the anchovies carefully and place them in ice water. When all have been cleaned change the water and repeat, this will remove any traces of blood.

Mix the vinegar, water and salt in a container with a lid, this will be the marinade that cures the fish. Place the anchovies into the mix with the skin side facing upwards. Leave for approximately 2 hours in the fridge. It is important the fish are completely covered by the water and vinegar.

After the 2 hours check the fish is ready. The meat should be white, even inside the thicker fillets. If not, leave a bit longer.

Once the fish are cured, remove from the mix and place in another container – always with the skin facing upwards. Cover the base of the container with a layer of fish and then pour some olive oil on top. Place another layer of fish on top and repeat. The layers of fish must be completely covered with the olive oil.

To prevent anisakis Freeze the boquerones for 24 to 48 hours. They can then be removed from the freezer and allowed to thaw.

Add some garlic and finely chopped fresh parsley. Serve on a slice of fresh bread with some good olive oil on top (Tip: Use good oil, it really makes a difference).

The boquerones can be eaten as a tapas. They can be kept in the fridge and will last 4 to 5 days.

 

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Boquerones en Vinagre

(Anchovies in Vinegar)

 

This dish makes a delicious tapas, great with a glass of beer or wine.

Tip: The secret to this recipe is to keep washing the anchovies and changing the water until it remains clean.