Boquerones (Spanish Anchovies in Oil, Garlic, and Vinegar)
When visiting Spain, you’ll find Boquerones served all over! It’s a fantastic tapas dish that’s easy to prepare at home with only a few ingredients needed. You’ll need to allow some extra time to allow them to marinade properly, so prepare this dish a few days in advance.
Serving:
Tapas for 4 people
Ready in:
48 hours
Skill level:
Easy
Serve with:
Fresh bread
About this recipe
Originating from the southern Andalusian region, Boquerones are small anchovies that are either pickled in extra virgin olive oil and vinegar or served fried with a crispy chickpea batter. No matter which way they are prepared, both are delicious, but we prefer the boquerones in vinegar recipe as it’s fast and easy to make, and really shines as a standout tapas when you use the freshest ingredients you can find.
You’ll need to allow some extra time to marinate the anchovies properly, so prepare this dish a couple of days in advance.
Ingredients
Method (Step-by-step)
- 17.5 oz/500 grams of fresh anchovies
- 8.5 fl oz/250ml of white vinegar
- 2 tablespoons of extra virgin olive oil
- 4 – 6 garlic cloves
- 1/2 cup of Chopped parsley (to taste)
- 1 teaspoon of salt
Method (Step-by-step)
STEP 1 – Prepare the Anchovies
- First, prepare the boquerones by cleaning them using your thumb to remove the head and guts. Some fishmongers will do this for you if you’re a little squeamish.
Use a sharp filleting knife to fillet the fish. Be sure to cut away any small bones and rinse the fillet in some fresh water. - Give the gutted anchovies a good clean in some fresh water and then transfer them into a bowl with some iced water. This will help soften the meat and will lighten the color of the meat. Leave them to sit in the ice water for around 10-15 minutes.
STEP 2 – Prepare the marinade
- While the anchovies soak, prepare some vinegar in a bowl. Use a ⅔ mix of vinegar and ⅓ fresh water to give them a soft vinegar taste that’s not too overpowering. You’ll need enough of the vinegar mix to completely submerge the anchovies.
- Remove them from the iced water and gently pat them dry using some kitchen towel or a clean kitchen cloth. Place the dried anchovies into the prepared vinegar mix and put the mixture with the anchovies in the fridge to marinate for around 5-6 hours. You can also let them marinade overnight as the longer the better!
STEP 3 – Freeze anchovies
- After marinating, remove the anchovies from the vinegar mixture and shake off any excess liquid. Put them into a container where they can la flat and put them in the freezer for 48 hours. While this step is optional, freezing the anchovies will kill any bacteria on them, so best to do this step!
- Once removed from the freezer, put them into the fridge to allow to defrost, this should take 1-2 hours. Then, your anchovies are ready for the next step.
STEP 4 – Prepare the oil, garlic & parsley mixture
- Chop or crush some garlic and finely chop the parsley. Put the chopped ingredients into a bowl and add a good glug (4-5 tablespoons) of good quality olive oil and a good pinch of salt and mix all ingredients together. *for a low salt version just skip adding the salt.
- Pour the garlic, oil, and parsley mixture over the anchovies and gently toss to cover all of the anchovies with a coating of the mixture. Once they are evenly coated they are ready to serve!
Nutrition & Diet
Anchovies have earned their place within the Mediterranean diet for centuries, due to the fish being rich in omega-3 fatty acids, as well as high in vitamins B3 and B6, which are beneficial for the circulatory system controlling cholesterol and other health benefits.
- Protien 35%
- Carbs 1%
- total daily fats 25%
Boquerones - Spanish Anchovies in Oil, Garlic, and Vinegar
Originating from the southern Andalucian region, Boquerones are small anchovies that are marinated in oil and vinegar with some garlic and parsley thrown in for good measure. They're super easy to make at home and are a perfect tapas dish!
Ingredients
- 500 grams of fresh anchovies 17.5 oz
- 250 ml of white vinegar 8.5 fl oz
- 2 tablespoons of extra virgin olive oil
- 4 – 6 garlic cloves
- 1/2 cup of Chopped parsley to taste
- 1 teaspoon of salt
Instructions
- First, prepare the boquerones by cleaning them using your thumb to remove the head and guts. Some fishmongers will do this for you if you’re a little squeamish.
- Give the gutted anchovies a good clean in some fresh water and then transfer them into a bowl with some iced water. This will help soften the meat and will lighten the color of the meat. Leave them to sit in the ice water for around 10-15 minutes
- While the anchovies soak, prepare some vinegar in a bowl. Use a ⅔ mix of vinegar and ⅓ fresh water to give them a soft vinegar taste that’s not too overpowering. You’ll need enough of the vinegar mix to completely submerge the anchovies.
- Remove them from the iced water and gently pat them dry using some kitchen towel or a clean kitchen cloth. Place the dried anchovies into the prepared vinegar mix and put the mixture with the anchovies in the fridge to marinate for around 5-6 hours. You can also let them marinade overnight as the longer the better!
- After marinating, remove the anchovies from the vinegar mixture and shake off any excess liquid. Put them into a container where they can la flat and put them in the freezer for 48 hours. While this step is optional, freezing the anchovies will kill any bacteria on them, so best to do this step!
- Once removed from the freezer, put them into the fridge to allow to defrost, this should take 1-2 hours. Then, your anchovies are ready for the next step.
- Chop or crush some garlic and finely chop the parsley. Put the chopped ingredients into a bowl and add a good glug (4-5 tablespoons) of good quality olive oil and a good pinch of salt and mix all ingredients together. *for a low salt version just skip adding the salt.
- Pour the garlic, oil, and parsley mixture over the anchovies and gently toss to cover all of the anchovies with a coating of the mixture. Once they are evenly coated they are ready to serve!
- If you’ve made a large batch, you can store them in the fridge in an air-tight Tupper or container for 2-3 weeks.
Love fish? Check out these tasty recipes too:
- Fish casserole with romesco sauce
- Tuna tartare with a lime, honey-soy, ginger marinade
- Cod ceviche with pickled cucumber and grapefruit
- Mediterranean fish stew (Zarzuela de Mariscos)
- Spanish fish and seafood pie
- Maravilla fish stew with chickpeas and pearl pasta
- Baked cod fillets with capers, asparagus, and cherry tomatoes