Appetizer

Boquerones en Vinagre

Butterflied anchovy fillets that are safely frozen, vinegar-cured until white, and dressed with garlic, parsley, and olive oil.

What you’ll need

• fresh anchovies: 800 g
• white wine vinegar: 400 ml
• water: 200 ml
• garlic: 20 g
• parsley: 30 g
• olive oil: 100 ml
• salt: 15 g

How to make it

1. Remove the anchovy heads, innards, and backbones, opening each pair of fillets like a book, and rinse thoroughly in very cold water. Work quickly and keep the fish chilled throughout.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.