Boquerones en Vinagre Recipe

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 6 hours 20 minutes

Ingrédients

2 pounds fresh anchovies

2 cups white wine vinegar

3/4 cup water

5 cloves garlic (minced)

5 sprigs fresh parsley (chopped)

salt (to taste)

1 cup extra virgin olive oil (240 ml)

Instructions

Clean the anchovies by removing the heads, innards, and spines, then cut them into fillets.

Rinse the anchovy fillets in cold water and pat them dry with paper towels. Lay them flat in a glass baking dish and freeze for 3 hours to kill any anisakis in the fish.

Remove the anchovies from the freezer and add the vinegar and water until the anchovies are submerged. Cover tightly with plastic wrap and marinate in the refrigerator for 2-3 hours, or until they're white. Don't leave them too long, as they'll become tough.

Drain the vinegar and water, then sprinkle the anchovies with the minced garlic and chopped parsley. Pour in the olive oil; the anchovies should be covered.

If possible, let the anchovies marinate in the garlic and olive oil overnight, but you can enjoy right away if you wish!

Serve the boquerones en vinagre on their own, or with a bit of delicious bread.

Nutrition

• Calories: 535.47 kcal
• Lipides Totaux: 43.34 g
• Lipides Saturés: 6.91 g
• Lipides Insaturés: 34.33 g
• Cholestérol: 90.72 mg
• Sodium: 166.71 mg
• Glucides Totaux: 1.1 g
• Fibres Diététiques: 0.08 g
• Sucres Totaux: 0.03 g
• Protéines: 30.98 g