1
Clean the anchovies
15 minClean the fresh anchovies and fillet them, removing all the bones.
Fish and Seafood
The pale, vinegar-cured anchovies of Spanish tapas culture, boquerones are made by marinating fresh anchovy fillets in vinegar and olive oil for a few hours. Needing no cooking, this dish suits a brunch spread or a light late-night bite.
Step by Step
How to make it?
2
Salt
15 minArrange the fillets in a dish, cover with salt and let sit for 15 minutes.
3
Rinse
5 minRinse the fillets in cold water and pat dry with paper towel.
4
Marinate
60 minCover the fillets with the vinegar and marinate in the fridge for at least 1 hour.
5
Serve
10 minLift the fillets out of the vinegar and toss with the olive oil, crushed garlic and parsley to serve.
Reminder
Remove every bone when filleting the anchovies — a stray fine bone is unpleasant to bite into. Allergens: contains fish.
Editor's Note Editörün Notu
For a milder flavour, cut the marinating time to 30 minutes — the vinegar note stays lighter.
Admin DadaGastro · verified in test kitchen
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