Boquerones en Vinagre
Tender white anchovies cured in white wine vinegar until the flesh turns opaque, then dressed with garlic, parsley, and olive oil — a beloved Spanish tapas with no heat required. Plan ahead: the anchovies must cure for at least 4 hours.
Ingredients
- 1 lb fresh anchovies (or fresh smelt, butterflied), cleaned, filleted
- 1 cup white wine vinegar
- 2 tsp salt
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic cloves, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Rinse 1 lb cleaned, filleted fresh anchovies (or fresh smelt, butterflied) under cold water and pat dry. Lay them skin-side down in a single layer in a non-reactive dish.
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2
Sprinkle 2 tsp salt over the anchovies, then pour 1 cup white wine vinegar over them. The fillets should be fully submerged. Add a bit more vinegar if needed.
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3
Cover and refrigerate for at least 4 hours (or up to 8 hours) until the flesh is completely white and opaque — this acid-curing process makes the fish safe to eat.
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4
Drain the anchovies and gently rinse off excess vinegar. Pat dry with paper towels.
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5
Arrange on a serving platter. Drizzle 1/4 cup extra-virgin olive oil over the top. Scatter 2 cloves minced garlic cloves and 2 tbsp finely chopped fresh flat-leaf parsley over the fish. Finish with a few grinds of 1/4 tsp freshly ground black pepper.
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6
Serve at room temperature as a tapa.