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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.
- 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.
- Once you have the tray covered with "open book" fish, sprinkle some sea salt and cover them with the white vinegar.
- Put them in the fridge for a minimum of 12 hours. I usually let them sometime between 12 to 18 hours.
- 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.
- Chop parsley in really small pieces.
- Get each fish out of the tray where they have been macerating. Arrange them nicely in another tray.
- Once they are arranged sprinkle the cut garlic and the parsley over the fish.
- Cover with good Spanish virgin olive oil.
- Enjoy with white wine and Italian bread or a baguette.
- The prep time varies depending on your fish cleaning and cutting skill.