Anchovies in vinegar with garlic and parsley recipe
Anchovies in vinegar are one of the most classic tapas when it comes to going out for a snack with friends or family. In Spain, tapas are small portions of dishes that are served as a “snack” while having a chat or a drink.
To make homemade anchovies in vinegar you will see that you do not need much, just a little patience to clean and prepare the fish well and also a rich garlic and parsley vinaigrette to give this marinated fish that special touch of flavor.
Ingredients to make anchovies in vinegar with garlic and parsley:
- 1 kilogram of anchovies
- 1 bottle of wine vinegar
- 1 bottle of olive oil
- 1 head of garlic
- 1 bunch of parsley
How to make anchovies in vinegar with garlic and parsley:
- To make the famous anchovies in vinegar, the first thing to do is clean the fish, since all we need are the boneless loins.
- You can ask for this at the fishmonger or do it yourself, pulling the head and spine, separating the loins and discarding the guts. Wash the anchovy loins under running water and dry them with a cloth or absorbent paper.
- Go placing the anchovy loins, one next to the other, in a mold or deep plate. Once you have them all, cover this with cold water and some ice cubes.
- Leave the anchovies in the fridge for a couple of hours so that they blanch and bleed well.
- The secret of anchovies in vinegar is to cook it well with the acids of the vinegar. To do this, once the blanching hours have passed, drain the loins well and cover them completely with the vinegar. Let the fish marinate for at least 45 minutes.
- You can use pure vinegar or reduce it a little with water.
- After this time, we drain the anchovies again and this time we cover them with oil. Freeze them this way for at least 48 hours to prevent risks with anisakis.
- After this time, when you are ready to enjoy the anchovies in vinegar, finely chop the garlic and parsley. Make vinaigrette by mixing this with a splash of oil and a couple of tablespoons of vinegar.
- Take the anchovies out of the freezer and discard the layer of oil that should look like a gel. Then, place the loins on a flat plate and cover with the garlic and parsley vinaigrette.
- Enjoy these delicious anchovies in vinegar with garlic and parsley and accompany them with some toasted bread.
