Marinated Anchovies

  Boquerones en Vinagre are a Spanish speciality,ideal as tapas or as a lunchtime dish

makes 4 servings-prep 20 mins, plus 24–48 hrs marinating

2lbs (900g) fresh anchovies

1 tbsp salt

1/2  cup sherry vinegar or white wine

vinegar, as needed

1/3 cup extra virgin olive oil

2 garlic cloves, sliced

3 tbsp chopped parsley

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Prepare ahead The anchovies must soak in vinegar for at least 24

hours, then they can be dressed with oil and refrigerated for up to 2 days.

1.

to fillet anchovies, cut off heads and tails. Cut a slit along

the underside of each fish and discard the innards. Open out each fish and

remove the central bone by lifting the tail end and pulling upwards. Wash

the anchovies and remove any stray bones. Pat dry with paper towels.

2.

Place half the anchovy fillets in a single layer in a shallow dish.

Sprinkle with 1,5 tsp salt. Arrange the remaining anchovies at right angles

over the first layer. Sprinkle with the remaining salt. Add enough vinegar

to barely cover them. Cover and refrigerate for at least 24 hours.

3.

Pour off the vinegar, rinse the anchovies in cold water, and

pat dry with paper towels. Arrange the anchovies in a shallow serving dish

and pour the olive oil over them. Sprinkle with the garlic and parsley.

Serve chilled.

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Good with lightly toasted slices of crusty bread, rubbed with a cut

garlic clove and drizzled with olive oil.

variation

Lemon-marinated

Anchovies

Cover the anchovies with the zest and

juice of 2 lemons and marinate for 

2 hours, then continue with the

recipe from step 3.