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    You are in: Home / Recipes / Boquerones En Vinagre Recipe
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    Boquerones En Vinagre

    Total Time:

    Prep Time:

    Cook Time:

    19 hrs

    1 hr

    18 hrs

    carolabklyn's Note:

    My favorite tapa in Spain. I have tried to make it here, and even though I haven't found "boquerones" (a little blue fish from the Mediterranean) in New York, it can actually work with anchovies.

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    Units: US | Metric


    1. 1
      Clean the anchovies/boquerones under water. Get rid of the heads and open the clean anchovies/boquerones as if they were books. Get rid of the insides of the fish and after rinsing them, place them in in a deep tray.
    2. 2
      Once you have the tray covered with "open book" fish, sprinkle some sea salt and cover them with the white vinegar.
    3. 3
      Put them in the fridge for a minimum of 12 hours. I usually let them sometime between 12 to 18 hours.
    4. 4
      Once the macerating is done, cut a couple of cloves of garlic in really thin slices (it depends a lot on how much fish you have and how much you like garlic). Put aside.
    5. 5
      Chop parsley in really small pieces.
    6. 6
      Get each fish out of the tray where they have been macerating. Arrange them nicely in another tray.
    7. 7
      Once they are arranged sprinkle the cut garlic and the parsley over the fish.
    8. 8
      Cover with good Spanish virgin olive oil.
    9. 9
      Enjoy with white wine and Italian bread or a baguette.
    10. 10
      The prep time varies depending on your fish cleaning and cutting skill.

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    Nutritional Facts for Boquerones En Vinagre

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.3
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 2.5 g
    Cholesterol 96.3 mg
    Sodium 4159.7 mg
    Total Carbohydrate 0.5 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 32.8 g

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