This appetizer is very common and popular in Spain. It consists of fresh anchovies marinated in salt, onions and vinegar, that are eaten sesaoned with garlic, parsley, lemon juice and olive oil.
It is called boquerones and it is a very healthy appetizer, insofar as the fish is raw (it is pickled, which means it will kind of be “cooked” by the salt and the vinegar), and both omega 3 fatty acids and enzymes are preserved by this method of preparation.
Serves 6 – Prep. time 15 min + 12 hours
1.1 lb (500g) fresh anchovies, prepared
half an onion, sliced
1 tbsp coarse sea salt
Make sure your fishmonger prepares the anchovies by cutting the heads and de-boning them.
Place the anchovies in a shallow dish and add the onion on top, in a layer. Then, add the salt and the vinegar. How much vinegar you add is not so important, because you will then rinse out the anchovies. I would add about 1 cup. It should look like this:
Refrigerate and leave to marinate for at least 12 hours.
About one or two hours before you want to eat the anchovies, take the anchovies from the marinade (but don’t throw it away) and rinse them under cold running water, and pat them dry with kitchen paper.
Place them on a serving plate, and sprinkle with chopped garlic (to taste) and chopped parsley (to taste).
Drizzle with olive oil and lemon juice (to taste).
Marinated anchovies can be kept for 2-3 days in their marinade.