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Boquerones en Vinagre Recipe

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Boquerones en Vinagre is a classic Spanish tapa featuring fresh anchovies marinated in a tangy white wine vinegar and water mixture, then infused with garlic, parsley, and olive oil. This light and flavorful dish requires no cooking but careful preparation to ensure safety and optimal taste. Perfect as an appetizer or a sophisticated snack, it showcases the delicate texture and bright flavors of fresh anchovies.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Spanish
  • Diet: Gluten Free

Ingredients

Fish

  • 2 pounds fresh anchovies

Marinade

  • 2 cups white wine vinegar
  • 3/4 cup water

Seasonings & Garnish

  • 5 cloves garlic, minced
  • 5 sprigs fresh parsley, chopped
  • Salt to taste
  • 1 cup extra virgin olive oil (240 ml)

Instructions

  1. Clean the anchovies: Remove the heads, innards, and spines from each anchovy, then carefully fillet the fish.
  2. Rinse and dry: Thoroughly rinse the anchovy fillets in cold water and pat them dry with paper towels. Arrange them flat in a glass baking dish and place in the freezer for 3 hours to eliminate any parasites (anisakis) that may be present.
  3. Marinate in vinegar: Take the anchovies out of the freezer and cover them completely with a mixture of white wine vinegar and water. Seal the dish tightly with plastic wrap and refrigerate for 2 to 3 hours until the fish turns white and opaque. Avoid marinating longer to prevent the anchovies from becoming tough.
  4. Prepare final seasoning: Drain the vinegar and water from the anchovies. Sprinkle minced garlic and chopped parsley evenly over them, then pour in the extra virgin olive oil, ensuring the anchovies are fully submerged.
  5. Marinate in oil and flavors: For best taste, let the anchovies sit covered in the garlic and olive oil marinade overnight. However, they can be enjoyed immediately if desired.
  6. Serve: Serve the boquerones en vinagre on their own as an elegant tapa or alongside crusty bread for a delightful appetizer.

Notes

  • Freezing the anchovies before marinating is essential for food safety to eliminate parasites.
  • Do not over-marinate the fish in vinegar; prolonged exposure results in tough texture.
  • The olive oil not only adds flavor but also helps preserve the marinated anchovies.
  • This dish is best consumed within a couple of days once marinated to maintain freshness.
  • Adjust salt according to taste as anchovies can be naturally salty.

Find it online: https://cheftinaskitchen.com/boquerones-en-vinagre-recipe/