Boquerones en Vinagre
User Reviews
5
2 reviews
Excellent
-
Prep Time
40 mins
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Total Time
40 mins
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Servings
8 people
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Course
Appetizer
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Cuisine
Mediterranean, Spanish
Boquerones en Vinagre
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Boquerones en vinagre are traditional tapas from Southern Spain that consist of marinated anchovies seasoned with garlic and parsley.
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Ingredients
- 1 lb anchovies fresh
- 2 cloves garlic , whole
- 2 cloves garlic , pressed
- 1 bunch parsley , chopped
- 1 cup white vinegar
- 2 tablespoon kosher salt
- olive oil
Instructions
- Place anchovies in a bowl. Rinse fish.
- One by one, cut off the head of the anchovies with a sharp knife. Most of the internal organs should come with the head.
- Then cut the anchovies lengthwise from the head to the tail.
- Remove the backbone, along with the rest of the organs.
- Spread the anchovies, rinse and place in a non-metallic bowl (traditionally a ceramic or earthenware bowl). Repeat for all the anchovies.
- Dissolve the salt in the vinegar in a bowl.
- Cover the anchovies with the salted vinegar.
- Cover the bowl of anchovies with a lid or plastic wrap. Refrigerate for at least 4 hours and up to 24 hours.
- Drain anchovies and rinse them with plenty of water. Remove the fish from the bowl and wipe them one by one with a clean cloth or paper towel.
- Place a layer of anchovies in the bowl with the skin down.
- After each layer, pour olive oil, garlic and parsley.
- Continue to add the anchovies, one layer at a time.
- Cover with olive oil. Place in the fridge for at least 2 days.
- Anchovies can be stored for up to 3 weeks. Ensure that they are always covered with a layer of oil that helps preserve them.
- They can be eaten on a toast.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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