Marinated Anchovies with Garlic and Parsley

Recipe

Marinated Anchovies with Garlic and Parsley

Andalusian Delight: Zesty Marinated Anchovies

4.5 out of 5

Indulge in the vibrant flavors of Spanish cuisine with this traditional Andalusian dish. Marinated Anchovies with Garlic and Parsley, known as Boquerones en vinagre, is a delightful tapas recipe that showcases the freshness of anchovies combined with the tanginess of vinegar and the aromatic notes of garlic and parsley.

Jan Dec
Appetizer› Boquerones en vinagre
European cuisine› Mediterranean cuisine› Spanish cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

4 hours 15 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Pescatarian, Gluten-free, Dairy-free, Low-carb

Allergens

Fish

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Nut-free

Ingredients

  • 1 pound (450g) fresh anchovies, cleaned and filleted
  • 1 cup (240ml) white wine vinegar
  • 4 cloves of garlic, minced
  • 1/4 cup (15g) fresh parsley, finely chopped
  • Zest of 1 lemon
  • Salt, to taste
  • Extra virgin olive oil, for drizzling

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 10g, 2g
  • Carbohydrates (total, sugars): 1g, 0g
  • Protein: 21g
  • Fiber: 0g
  • Salt: 1.5g

Preparation

  1. 1.
    In a large bowl, combine the white wine vinegar, minced garlic, chopped parsley, lemon zest, and a pinch of salt.
  2. 2.
    Add the anchovy fillets to the bowl, making sure they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
  3. 3.
    Once marinated, remove the anchovies from the bowl and gently pat them dry with a paper towel.
  4. 4.
    Arrange the anchovy fillets on a serving platter and drizzle with extra virgin olive oil.
  5. 5.
    Garnish with additional chopped parsley and lemon zest, if desired.
  6. 6.
    Serve the marinated anchovies as a tapas, accompanied by crusty bread or as part of a seafood spread.

Treat your ingredients with care...

  • Anchovies — It is crucial to use fresh anchovies for this recipe. Look for anchovies that have clear eyes, shiny skin, and a fresh sea smell. If fresh anchovies are not available, you can use high-quality canned anchovies packed in olive oil as a substitute.

Tips & Tricks

  • Make sure to thoroughly clean and fillet the anchovies, removing any bones or scales.
  • Use a high-quality white wine vinegar for the marinade to achieve the best flavor.
  • Allow the anchovies to marinate for at least 4 hours or overnight to ensure they absorb the flavors fully.
  • Serve the marinated anchovies chilled for a refreshing taste.

Serving advice

Serve the marinated anchovies as a tapas dish, accompanied by slices of crusty bread. They can also be enjoyed as part of a seafood platter or added to salads for an extra burst of flavor.

Presentation advice

Arrange the marinated anchovies on a platter, drizzle them with extra virgin olive oil, and garnish with fresh parsley and lemon zest. The vibrant colors and enticing aroma will make the dish visually appealing.

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