Spanish
Boquerones en Vinagre (Vinegar-Cured Anchovies)
Boquerones en Vinagre (Vinegar-Cured Anchovies) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb fresh anchovies
- 1 cup white wine vinegar
- 1/4 cup water
- 2 garlic cloves
- 2 tbsp fresh parsley
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
How to cook it
- Clean the fresh anchovies: remove the heads, guts, and backbone, leaving two boneless fillets per fish, and rinse well.
- Lay the fillets in a single layer in a shallow dish and cover completely with the vinegar and the water.
- Cover and refrigerate for at least 4 hours, or overnight, until the fillets turn opaque and firm, which is how the vinegar cures them.
- Drain off the vinegar, pat the fillets dry, and arrange them on a serving plate.
- Scatter the minced garlic and the chopped parsley over the top and drizzle generously with the olive oil.
- Season lightly with the salt and serve chilled as a tapa or a fresh side.
Serve it with
A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Boquerones en Vinagre (Vinegar-Cured Anchovies), read from the same composition Dinejot builds a real meal from.
-
The dish at the centre
-
Something to sip
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Boquerones en Vinagre (Vinegar-Cured Anchovies) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Ensalada Mixta (Spanish Mixed Salad) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Meat or fish
- How this was set
- Hand audited
When to cook it
Boquerones en Vinagre (Vinegar-Cured Anchovies) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on anchovy.
From the same kitchens
More cooking from southern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.