Boquerones en Vinagre

Name: Boquerones en Vinagre
Cook time: 165 min
Total time: 165 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 500g Anchovy, boquerones, cleaned into fillets; 400ml White Wine Vinegar; 200ml Water, cold; 2 tsp Sea Salt, fine; 4 cloves of Garlic, finely chopped; 2 tbsp Flat-Leaf Parsley, fresh, finely chopped; 120ml Extra Virgin Olive Oil

Boquerones en Vinagre are delicate fresh anchovy fillets cured in a bright white wine vinegar brine until they turn pearly white, then finished with garlic, parsley and a silky drizzle of olive oil. Light, tangy and utterly moreish, they make a classic Spanish tapas that’s perfect with crusty bread or as part of a mezze platter.

Boquerones en Vinagre are delicate fresh anchovy fillets cured in a bright white wine vinegar brine until they turn pearly white, ... Show more

Traditional Spanish Recipe

Health Grade

S- · Outstanding

Rating

4.5

Time

2 hrs30 min

Price

1,62 €

Calories

277 kcal

low calorie

healthy

nutritious

meal prep

Method

Clean the boquerones

If your boquerones are whole, remove the heads, split them open, pull out the guts and backbone, and separate them into fillets; if they’re already filleted, just check for any pin bones. Give them a quick rinse, then pat them very dry with paper towels so the cure works evenly.

Cure the fish

In a bowl, whisk together the white wine vinegar, cold water, and fine sea salt until the salt dissolves. Pour the cure over the boquerones so they’re completely covered, and press them down with a small plate if needed so every fillet stays submerged. Cover and refrigerate for 2 hours, until the fish looks opaque and firm.

Drain and dry

Lift the boquerones out of the cure and let them drain well. Pat them dry gently with paper towels, then arrange them in a shallow serving dish in a neat overlapping layer.

Mix the dressing

Stir together the finely chopped garlic, fresh flat-leaf parsley, and extra virgin olive oil until the herbs are evenly coated and the garlic is well distributed. Let the dressing sit for 5 minutes so the garlic softens a little and flavors the oil.

Finish and serve

Spoon the garlic-parsley oil over the boquerones, making sure each fillet gets a glossy coating. Serve them chilled right away with crusty bread or as part of a tapas spread.