Spanish

Boquerones en Vinagre (Vinegar-Cured Anchovies)

Name: Boquerones en Vinagre (Vinegar-Cured Anchovies)
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb fresh anchovies; 1 cup white wine vinegar; 1/4 cup water; 2 garlic cloves; 2 tbsp fresh parsley; 3 tbsp extra virgin olive oil; 1/2 tsp salt

Javier @javier_v84

Boquerones en Vinagre (Vinegar-Cured Anchovies) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

15 min Easy Low carb Halal Pescatarian Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

1 lb fresh anchovies
1 cup white wine vinegar
1/4 cup water
2 garlic cloves
2 tbsp fresh parsley
3 tbsp extra virgin olive oil
1/2 tsp salt

How to cook it

Clean the fresh anchovies: remove the heads, guts, and backbone, leaving two boneless fillets per fish, and rinse well.
Lay the fillets in a single layer in a shallow dish and cover completely with the vinegar and the water.
Cover and refrigerate for at least 4 hours, or overnight, until the fillets turn opaque and firm, which is how the vinegar cures them.
Drain off the vinegar, pat the fillets dry, and arrange them on a serving plate.
Scatter the minced garlic and the chopped parsley over the top and drizzle generously with the olive oil.
Season lightly with the salt and serve chilled as a tapa or a fresh side.

Watch how to cook Boquerones en Vinagre (Vinegar-Cured Anchovies)

Someone making it start to finish, so you can see what the steps look like.

Boquerones en vinagre Play the video

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Boquerones en Vinagre (Vinegar-Cured Anchovies), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Boquerones en Vinagre (Vinegar-Cured Anchovies) carries fish. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Boquerones en Vinagre (Vinegar-Cured Anchovies)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	Yes	Ensalada de Tomate y Cebolla (Tomato and Onion Salad)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 150 kcal
Protein: 15 g
Carbs: 1 g
Fat: 10 g
Fiber: 0 g
Sugar: 0 g
Sodium: 380 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Boquerones en Vinagre (Vinegar-Cured Anchovies) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.