📝 About This Recipe
Transport yourself to a seaside chiringuito in Málaga with these bright, silvery white anchovies cured to perfection in a delicate vinegar bath. Unlike their salty canned counterparts, Boquerones en Vinagre are mild, tangy, and possess a buttery texture that melts on the tongue. This classic Spanish preparation transforms humble fresh fish into a sophisticated delicacy through the alchemy of acid, garlic, and premium olive oil.
🥗 Ingredients
The Fresh Catch
- 500 grams Fresh Anchovies (whole, very fresh with clear eyes)
- 2 cups Ice Water (for cleaning the fish)
The Curing Bath
- 250 ml White Wine Vinegar (high quality)
- 50 ml Apple Cider Vinegar (for a hint of sweetness)
- 1 tablespoon Sea Salt (fine grain)
- 50 ml Filtered Water (to slightly dilute the acidity)
The Marinade & Garnish
- 150 ml Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 4-5 pieces Garlic Cloves (very finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zest only)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by cleaning the anchovies: Pinch the head of the fish and pull gently; the innards should come away with the head. Run your thumb along the belly to open it up, then gently lift out the spine, leaving the two fillets attached at the tail.
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2
Rinse the butterflied fillets under very cold running water to remove any remaining blood or scales until the flesh looks clean and translucent.
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3
Place the cleaned fillets in a bowl of ice water for 15 minutes. This helps whiten the flesh and firms up the texture of the fish.
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4
To ensure safety when eating 'raw' marinated fish, place the cleaned fillets in a single layer in a freezer-safe container and freeze at -20°C (-4°F) for 24 hours. Thaw in the refrigerator before proceeding.
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5
In a glass or ceramic tray, whisk together the white wine vinegar, apple cider vinegar, water, and salt until the salt is fully dissolved.
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6
Pat the thawed anchovies dry with paper towels. Arrange them in the vinegar mixture in a single layer, ensuring they are completely submerged.
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7
Cover the tray with plastic wrap and refrigerate. Let the fish cure for 3 to 6 hours. You will know they are ready when the flesh turns completely opaque and white.
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8
Once cured, carefully lift the anchovies out of the vinegar bath. Discard the liquid and gently pat the fillets dry again. Do not rinse them with water.
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9
In a clean glass container, begin layering the anchovies. Place a layer of fish skin-side down, then sprinkle with a portion of the minced garlic and chopped parsley.
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10
Repeat the layers until all the fish is used, ending with a generous topping of garlic and parsley.
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11
Pour the extra virgin olive oil over the fish until they are completely covered. The oil acts as a seal and prevents oxidation.
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12
Let the flavors meld in the refrigerator for at least 2 hours before serving. This allows the garlic to infuse the oil and the fish to soften.
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13
To serve, arrange the fillets on a platter, drizzle with some of the marinade oil, and finish with a sprinkle of fresh lemon zest and flaky sea salt.
💡 Chef's Tips
Always use the freshest anchovies available; if they smell 'fishy' before you start, they aren't fresh enough. Freezing the fish is a crucial safety step to eliminate potential parasites common in wild seafood. Avoid using metal containers for the curing process, as the vinegar will react with the metal and give the fish a metallic taste. If you find the vinegar flavor too sharp, increase the ratio of water slightly in the curing bath next time. The garlic should be minced almost to a paste so that it distributes evenly and doesn't provide a harsh crunch.
🍽️ Serving Suggestions
Serve alongside 'Patatas Fritas' (thick-cut potato chips) for a classic Spanish textural contrast. Pair with a chilled glass of dry Manzanilla Sherry or a crisp Albariño wine. Place a fillet on top of a large green Manzanilla olive skewered with a pickled guindilla pepper (the 'Gilda' style). Serve with crusty rustic bread rubbed with fresh tomato and a drizzle of the marinade oil. Accompany with a side of roasted red peppers for a colorful and sweet flavor balance.