Boquerones en Vinagre (White Anchovies Marinated in Vinegar)

Ingredients

• 300 g fresh anchovies or sprats, cleaned and filleted
• 100 ml white wine vinegar
• 3 tbsp extra-virgin olive oil
• 2 clove garlic cloves
• 15 g fresh flat-leaf parsley
• 1 tsp sea salt

Method

1. 1

   Lay the anchovy fillets in a single layer in a shallow non-reactive dish. Pour over the white wine vinegar and add the sea salt. Ensure all the fish is submerged — use a small plate to weigh down if needed.

2. 2

   Cover and refrigerate for a minimum of 4 hours (or overnight) until the flesh turns white and opaque — the acid 'cooks' the fish.

3. 3

   Drain the fillets thoroughly and pat dry with kitchen paper. Arrange on a serving plate.

4. 4

   Thinly slice the garlic and finely chop the parsley. Scatter both over the anchovies, then drizzle generously with extra-virgin olive oil.

5. 5

   Serve at room temperature with good bread, or as part of a broader tapas spread.