Fresh anchovies marinated in vinegar
One of my first culinary memories of Spain was going into a bar in Madrid with a counter full of the most tempting tapas and amongst them was a dish of these beautiful looking, silvery, little fish with delicately chopped garlic and parsley sprinkled over them. Oh and the taste! I had never had anything like them before.
You have probably sampled them on your travels all over Spain, but perhaps aren’t familiar with the secrets of making them. The added joy is that they will last for at least a week in the fridge so you can keep going back for more.
Here is Luis’ recipe and it never fails to please, always made with the freshest anchovies found here in Northern Spain.
I kilo fresh anchovies (bocartes)
Plenty of white wine vinegar
3 or 4 cloves finely chopped garlic
A large handful of chopped parsley finely chopped
1. Ask your fishmonger to gut the anchovies and remove their spines. If he can’t or won’t, you will have to do them yourself.
2. Wash the anchovies and then freeze them (this is essential).
3. Next day, defrost the anchovies and cut in half lengthwise.
4. Lay them flat in an earthenware dish.
5. Cover with white wine vinegar and leave for 30 minutes.
6. Drain off all the vinegar.
7. Sprinkle over chopped parsley and garlic and a little salt.
8. Cover with olive oil and cover with foil or cling film.
9. Put in the fridge to chill.
10. Once chilled they are now ready to eat.
Lift them out of the oil and onto a flat dish, sprinkle with more parsley and garlic and serve with fresh crusty bread.
N.B. The rest will keep in the fridge for at least a week.