Marinated Fresh Anchovies

Boquerones en Vinagre

Servings: 12 tapas servings

Prep Time: 24 hours [PT24H]


1-1/8 lb fresh, whole anchovies

1 cup light wine vinegar

2 tbsp water

1 tsp salt

2 tbsp olive oil

3 cloves garlic, coarsely chopped

2 tbsp chopped parsley

Shredded lettuce to garnish

Lemon wedge to garnish

Chopped green onion to garnish


Cut off the heads and pull out the innards of the fish. Grasp the top of the spine and pull it down across the belly of the fish, then cut off the spine, leaving the fillets attached at the tail. Place them, skin-side down, in a single layer in a nonreactive container. Pour over the vinegar, water, and half the salt. Cover and refrigerate 24 hours. The fillets will turn white and opaque. (They can be kept refrigerated several days.)

Before serving, drain off all the vinegar marinade and rinse the anchovies in ice water. Drain well. Arrange them skin-side down, like spokes of a wheel, on a serving dish. Sprinkle with remaining salt, oil, garlic, and parsley. Garnish the dish with lettuce, a cut lemon in the center, and a little chopped green onion. Serve the anchovies accompanied by strips of bread. Some people like to lay an anchovy on the bread; others use the bread to dip into the garlicky dressing in the dish.

Recipe courtesy of Spain GourmeTour magazine

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