Boquerones Recipe

Name: El Basques Boquerones Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g fresh white anchovy fillets (boneless, skin removed); 2 tbs coarse sea salt; 200 ml white wine vinegar; 100 ml cold water; 1 tsp granulated sugar; 2 pcs garlic cloves; 60 ml extra-virgin olive oil; 2 tbs fresh flat-leaf parsley, finely chopped; 1 tsp black pepper, freshly ground; 1 pc lemon (optional, for serving)

Inspired by El Basque

Time4h 20m

Serves4

Make Boquerones Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Anchovies (Boquerones)

14 1/8 oz (400 g) fresh white anchovy fillets (boneless, skin removed)

2 tbs coarse sea salt

7/8 cup (200 ml) white wine vinegar

0.42 cup (100 ml) cold water

1 tsp granulated sugar

2 pcs Garlic cloves

1/4 cup (60 ml) extra-virgin olive oil

2 tbs fresh flat-leaf parsley, finely chopped

1 tsp Black pepper, freshly ground

1 pc lemon (optional, for serving)

Method

Marinated Anchovies (Boquerones)

Rinse and salt cure

Rinse the anchovy fillets briefly under cold running water to remove any loose scales or blood. Pat them dry with paper towels. In a shallow glass or ceramic dish, spread half of the coarse sea salt in a single layer. Arrange the fillets skin-side down in a single layer on the salt, then sprinkle the remaining salt evenly over the tops. Cover the dish and refrigerate for 20 minutes. This light cure firms the flesh and draws out excess moisture.

Prepare the pickling solution

While the fish is lightly curing, combine the white wine vinegar, cold water, and granulated sugar in a measuring jug or bowl and stir until the sugar dissolves. Taste — it should be noticeably tangy but not overly sour. Adjust by adding a little more water if too sharp.

Rinse salt and marinate

After 20 minutes, remove the fillets from the salt, quickly rinse each under cold water to remove residual salt, and pat them dry thoroughly with paper towels. Arrange the fillets in a clean shallow glass dish in a single layer, skin-side down. Pour the vinegar mixture over the fillets so they are fully submerged. Cover the dish and refrigerate for 3 to 6 hours. The fillets will turn opaque and white as they 'cook' in the acid. For a milder finish, marinate closer to 3 hours; for a firmer, more pickled texture, go toward 6 hours.

Drain and finish

When the fillets are ready, remove them from the marinade and gently pat dry with paper towels to remove excess vinegar. Thinly slice the garlic cloves. In a clean bowl, combine the olive oil, chopped parsley, and freshly ground black pepper. Layer the fillets in a serving dish, tucking a few garlic slices between pieces as you go. Pour the olive oil-parsley mixture over the fillets so they are lightly coated. Let sit for 10–15 minutes at cool room temperature to marry flavors (or refrigerate for up to 24 hours).

Serve

Serve the boquerones with lemon wedges on the side if desired, crusty bread or toasted baguette slices, and optionally olives or thinly sliced raw onion. Keep leftovers refrigerated and consume within 48 hours.