Boquerones Recipe

Inspired by Bodega Bar

Time3h

Serves4

cured & marinated white anchovies, chili oil, cherry tomatoes, baguette

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Ingredients

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Cured Anchovies

1 1/8 lb (500 g) Fresh white anchovies3 1/2 oz (100 g) Sea salt7/8 cup (200 ml) White wine vinegar

Marinade

To Serve

Method

Curing the Anchovies

Clean the Anchovies

Remove the heads and guts from the anchovies. Rinse them under cold water and pat dry.

Salt the Anchovies

Layer the anchovies in a shallow dish, sprinkling sea salt between each layer. Cover and refrigerate for 24 hours.

Rinse and Vinegar Soak

After 24 hours, rinse the anchovies under cold water to remove excess salt. Soak them in white wine vinegar for another 30 minutes.

Marinating the Anchovies

Prepare the Marinade

In a bowl, mix chili oil, minced garlic, and chopped parsley.

Marinate the Anchovies

Place the soaked anchovies in a jar or dish and pour the chili oil mixture over them. Ensure they are well coated.

Refrigerate

Cover and refrigerate the marinated anchovies for at least 2 hours, preferably overnight.

Serving

Prepare the Plate

Arrange the marinated anchovies on a serving platter with halved cherry tomatoes.

Serve with Baguette

Serve the dish with slices of baguette on the side for dipping and enjoyment.