Boquerones – a delicious recipe with fresh anchovies, white wine vinegar, Salt, extra virgin olive oil, garlic, parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To fillet the anchovies, grasp the body just behind the head and pull down on the head; most of the innards will come out along with it.
2
Run your thumb along the belly flap, tearing the fish open all the way to the tail and removing any remaining innards.
3
Then grab the backbone between your thumb and forefinger and gently pull it out.
4
Remove any spiny fin material and drop the fillet into a bowl of ice water.
5
Rinse and dry the anchovies, then place them in a narrow bowl.
6
Add the vinegar and a large pinch of salt and stir.
7
Cover and marinate for about 24 hours.
8
Drain, then sprinkle with salt, oil, garlic if you like, and parsley.
9
You can refrigerate them at this point for up to a few days.
10
Serve with lemon wedges.
145
kcal
Calories
15
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 to 1 1/2 pounds fresh anchovies, 1 cup white wine vinegar, Salt, 1/4 cup extra virgin olive oil, and more.
Yes, Boquerones falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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