86 hangry
Boquerones en Vinagre Recipe
6 servings
servings20 minutes
active time6 hours 20 minutes
total timeIngredients
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)
Directions
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
Serving Size
-
Calories
535.47 kcal
Total Fat
43.34 g
Saturated Fat
6.91 g
Unsaturated Fat
34.33 g
Trans Fat
-
Cholesterol
90.72 mg
Sodium
166.71 mg
Total Carbohydrate
1.1 g
Dietary Fiber
0.08 g
Total Sugars
0.03 g
Protein
30.98 g
6 servings
servings20 minutes
active time6 hours 20 minutes
total time