Boquerones en Vinagre Recipe

Method6 steps

1. 1

   Step 1: Use anchovies (2 lb) whose supplier confirms parasite-control freezing suitable for uncooked preparations. Thaw them in the refrigerator, then remove any remaining heads, innards and spines and separate the fillets. Keep the fish at 4°C or colder between handling stages.

   Uses 2 lb raw anchovies, previously frozen for parasite control

2. 2

   Step 2: Rinse the fillets carefully with clean cold water and pat them dry with paper towels. Lay them flat in a shallow glass dish and keep refrigerated until adding the marinade.

   Uses Thawed and cleaned raw anchovy fillets · Clean cold water, for rinsing the anchovy fillets

3. 3

   Step 3: Pour the 2 cups white wine vinegar and ¾ cup marinade water over the fillets, arranging them in a suitably sized dish so they are submerged. Cover tightly and refrigerate at 4°C or colder for 2–3 hours, checking after 2 hours. Drain when the flesh has turned white; longer marination makes it tough. This colour change is the texture endpoint, not a parasite-control treatment.

   Check vinegar-marinated anchovies · 120 minUses Prepared cold raw anchovy fillets · 2 cups white wine vinegar · ¾ cup water, for the vinegar marinade

4. 4

   Step 4: Drain and discard the vinegar marinade. Add the five minced garlic cloves and chopped parsley (5 sprigs) from five sprigs to the anchovies, season with salt to taste, then pour over the 1 cup olive oil. Arrange the fillets so the oil covers them.

   Uses Vinegar-marinated anchovy fillets lifted from their marinade · 5 cloves garlic, minced · 5 sprigs fresh parsley, chopped · Salt, to taste · 1 cup extra-virgin olive oil

5. 5

   Step 5: Serve after dressing, or cover and refrigerate at 4°C or colder overnight for a stronger garlic flavour, only if the supplier’s use-by and cold-storage instructions permit. Keep refrigerated until serving and use promptly; vinegar and oil do not extend the supplier’s limit.

   Uses Garlic, parsley and oil-dressed anchovies

6. 6

   Step 6: Serve cold as six small tapa portions, with bread if desired. Lift out the fillets with the dressing you want and leave unused oil behind. Keep the remaining dish refrigerated until needed.

   Uses Cold dressed anchovy fillets with a chosen portion of their oil · Bread, for serving, optional