These marinated anchovies, known as boquerones, are a popular Spanish tapa. I love making these to add some zing to my summer lunches! The fresh anchovies are marinated in a wonderful concoction of vinegar, olive oil and garlic and the result is pure magic! You can have them as part of a tapa spread, an antipasto platter, wrap them around some cheese or add them to a salad. They add a wonderful piquant flavour to salads.
Take a look at the Rosemary Spears recipe to get an idea of how to serve it at the end of cocktail sticks or rosemary sprigs. I’m a huge fan of surf and turf (fish and meat combination), so I think these marinated anchovies also go wonderfully in this Bresaola Salad and these Bresaola Parcels.
Fresh anchovies can be a little fiddly to clean but it really is quite an easy process, as you can see in the instructions. Be gentle and try and keep the anchovies whole while you’re cleaning them.
- 250g/about 8oz fresh anchovies
- 1 tbsp coarse sea salt
- 3 cloves garlic, finely chopped
- 125ml/half cup white wine vinegar
- 3 tbsp extra virgin olive oil
- 3 stalks fresh parsley, finely chopped
- freshly ground black pepper
- lemon wedges, to serve
- Using a sharp knife, cut the head off each anchovy.
- Pull the spine clean off the fish, wash and pat dry.
- Lay your anchovies in a single layer in a glass dish.
- Sprinkle the salt and garlic all over.
- Pour the vinegar over the fish.
- Cover with cling film and refrigerate overnight.
- Pour out the vinegar marinade and roughly pat the anchovies dry.
- Arrange on a serving dish and sprinkle the olive oil all over.
- Add a very light sprinkle of the pepper, scatter the parsley all over and serve with the lemon wedges.
Total Time does not include overnight marinating.