Fish & seafood
Anchovies in vinegar
Anchovies marinated in vinegar with garlic and parsley.
Gluten-free
Ingredients
- 500 g fresh anchovies cleaned in fillets
- 200 g white wine vinegar
- 100 g water
- 4 sliced garlic cloves
- 1 bunch of chopped parsley
- 150 g extra virgin olive oil
- Salt to taste
Step-by-step
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- Make sure to freeze the cleaned anchovies for at least 48 hours for safety.
- Defrost the fillets and place them in a flat dish in a single layer.
- Put the vinegar, the water and a pinch of salt in the mixing bowl and mix 10 sec/speed 3.
- Pour the mixture over the anchovies until they are completely covered.
- Let them marinate in the fridge for 4 hours until they turn white.
- Drain the anchovies well and place them in a clean dish.
- Spread the sliced garlic and the chopped parsley on top.
- Drizzle with the extra virgin olive oil until covered.
- Keep in the cold for at least 1 hour before serving as a tapa.
Tips
- Freezing beforehand is essential to avoid anisakis.
- Keep the anchovies covered in oil in the fridge.
- Serve very cold with bread.
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