A classic tapas dish in Spanish bars, boquerones en vinagre is made by filleting fresh anchovies, freezing them first as a food-safety step, then marinating them in vinegar until they turn white. Finish with olive oil and garlic, and serve with bread.
Rinse the anchovies and fillet them, removing the bones. Arrange the fillets in a single layer in a container and freeze for at least 24 hours.
Thaw the fillets in the refrigerator. Rub them lightly with coarse salt, let stand for 10 minutes, then rinse.
Mix the white wine vinegar and water and pour over the fillets until completely covered. Refrigerate for 4–6 hours, until the flesh turns white.
Remove the fillets from the brine and drain them. Toss with the garlic and parsley, drizzle with olive oil, and refrigerate until serving.
Freeze the filleted anchovies for at least 24 hours before marinating them; this step helps eliminate parasites that may be present in raw fish. Contains fish.
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