← Nouns Cooking · Spanish

Ingredients

• 500 g very fresh anchovies (boquerones)
• 250 ml white wine vinegar
• 100 ml cold water
• 1 tbsp Salt
• 3 cloves Garlic, finely chopped
• 1 handful Parsley, finely chopped
• 120 ml extra virgin olive oil

Method

1. Clean the anchovies: pinch off each head and pull it down to remove the guts, then open the fish like a book and lift out the spine, leaving two joined fillets. Rinse in iced water until it runs clear.
2. For safety, freeze the cleaned fillets flat in a bag for at least 24 hours at -18°C or colder, then thaw them in the fridge.
3. Mix the vinegar, water and salt. Lay the fillets skin-side down in a shallow dish, pour over the vinegar mixture to cover, and chill for 5 hours, until the flesh turns completely white.
4. Drain the fillets well, discarding the vinegar, and arrange them in a clean dish.
5. Scatter with the garlic and parsley, pour over the olive oil and chill for at least 1 hour before serving with bread and crisps.

Tips

• The freezing step is essential: vinegar does not kill anisakis parasites, which is why it is required by law in Spanish bars.
• Covered in oil, they keep for up to 5 days in the fridge.
• The fish is cured, not cooked, so use only very fresh anchovies; boquerones are not advised for pregnant people, young children or anyone with a weakened immune system.

Sources

Written in our own words after cross-checking these recipes:

The Spanish Chef (Omar Allibhoy) 196 flavors Directo al Paladar