A classic Spanish tapas bar dish, boquerones en vinagre is made by filleting fresh anchovies, freezing them for safety, and curing them in a vinegar brine until the flesh turns white. It is finished with olive oil and garlic and served with bread.
Rinse the anchovies, fillet them and remove any remaining bones. Arrange the fillets in a single layer in a container and freeze for at least 24 hours.
Thaw the fillets in the fridge, rub them lightly with coarse salt, let sit for 10 minutes, then rinse.
Mix the white wine vinegar and water and pour it over the fillets so they're fully submerged, then refrigerate for 4-6 hours until the flesh turns white.
Drain the fillets from the brine, toss with the garlic and parsley, drizzle with olive oil, and keep chilled until serving.
Freeze the filleted anchovies for at least 24 hours before brining; this step safely kills any parasites that raw fish can carry. Allergens: contains fish.
Don't serve the anchovies until they've turned fully white; if the center still looks gray-pink, leave them in the brine for a few more hours.
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