Boquerones en Vinagre

Boquerones en Vinagre

Recipe by Katie O'Neill

Boquerones en Vinagre is a classic Andalusian tapa featuring fresh anchovies marinated in vinegar. The dish offers a light, refreshing flavor, typical of the coastal cuisine of the region. After being cleaned, the anchovies are marinated in white wine vinegar, olive oil, garlic, and parsley. The vinegar "cooks" the fish, giving it a delicate, tender texture, while the olive oil and garlic add richness and depth. Often served chilled with olives and crusty bread, boquerones en vinagre is perfect for hot Andalusian afternoons, pairing excellently with local white wines or a cold beer

Anchovies in Vinegar

Ingredients

• ½ kg very fresh boquerones (fresh, uncured anchovies)
• ½ litre white wine vinegar
• 125 ml extra virgin olive oil
• 2 tablespoons fresh minced parsley
• 2 garlic cloves, peeled and chopped

Anchovies in Vinegar (Boquerones en Vinagre)

Clean the fish well, removing the head and the spine, as well as the tails and the insides. (Occasionally you will find the fish already cleaned at the market, just be sure it is fresh.) Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.

Drain off the vinegar, then dress them with a bit of salt, olive oil, and vinegar, and the garlic and parsley. Can be served immediately with fresh crusty bread on the side, or can be stored, covered, in the refrigerator for up to three days.