Anchovies Marinated in Vinegar (Boquerones en vinagre)

Anchovies Marinated in Vinegar (Boquerones en vinagre)

Fresh anchovy’s fillets marinated in vinegar and olive oil, and seasoned with garlic and parsley.

Anchovies Marinated in Vinegar (Boquerones en vinagre)
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  • 2 lbs fresh anchovies
  • 300 ml/ 1 ½ cup white wine vinegar
  • 100 ml/ ½ cup water
  • 1 pinch of salt
  • 250 ml/ 1 cup extra virgin olive oil
  • 3 cloves of garlic, peeled and chopped
  • 2 tbsp fresh minced parsley


  1. Remove the heads, backbones and innards from the anchovies. Split down the middle, without separating the two halves. Rinse thoroughly with running cold water. Lay the anchovies in a baking dish and leave, covered, in the refrigerator for at least 3 hours.
  2. In a large, wide bowl, pour the water and vinegar and mix. Add a pinch of salt. Gently place the anchovies inside. The anchovies must be completely covered by water and vinegar.
  3. Cover or seal with plastic wrap and place in refrigerator. Allow to marinate for about 2 hours, depending on the size of the anchovies. The fillets will slowly turn white as the vinegar reacts with the fish.
  4. Drain from vinegar and place the anchovies in a wide dish. Place them in layers with the skin side facing down. Pour the olive oil into the dish, covering every anchovy. Set aside.
  5. Chop the garlic and parsley very fine. Then sprinkle over anchovies.
  6. To serve, place the anchovies on top of small bread slices.

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