Boquerones en Vinagre with Garlic and Olive Oil

Why You’ll Love This Recipe

• Classic Spanish tapa: luminous white anchovy fillets, silky and bright with vinegar.
• No cooking required, just a gentle cure and a lush olive oil bath.
• Make-ahead friendly; perfect for entertaining with minimal last-minute effort.
• Beautifully balanced flavors—clean, briny, garlicky, and herbaceous.

Grocery List

• Produce: 3 garlic cloves, 1 small bunch flat-leaf parsley, 1 lemon
• Dairy: None
• Pantry: 1 lb fresh anchovies (boquerón), white wine vinegar, extra-virgin olive oil, fine sea salt, flaky sea salt, red pepper flakes (optional), thick-cut potato chips or crusty bread

Full Ingredients

Anchovy Cure

• 1 lb (450 g) fresh anchovies, whole or pre-filleted
• 1 1/2 tsp fine sea salt
• 2 cups (480 ml) very cold white wine vinegar
• 2 cups (480 ml) ice-cold water for brief soak after curing
• Ice cubes (to keep soak water very cold)

Olive Oil Bath and Finish

• 1/2 cup (120 ml) extra-virgin olive oil
• 3 large garlic cloves (about 15 g), very thinly sliced
• 2 tbsp (about 8 g) finely chopped flat-leaf parsley
• 1/4 tsp red pepper flakes (optional)
• Freshly ground black pepper, to taste
• Flaky sea salt, to finish

To Serve

• 4 cups thick-cut plain potato chips or 1 small baguette, sliced and toasted
• Lemon wedges
• Green olives, optional

Step-by-Step Instructions

Step 1: Clean and fillet the anchovies

Rinse the anchovies briefly under cold running water. Remove the head by pinching just behind the gills and pulling downward to remove the innards with it. Run your thumb along the belly to open the fish, then gently pull out the backbone and tail to butterfly the fillet. Remove any dark membrane and rinse quickly again. Pat very dry with paper towels. If you purchased pre-filleted anchovies, skip to the next step.

Step 2: Freeze for safety

For fish intended to be eaten raw or undercooked, freeze to kill parasites. Arrange fillets in a single layer on a parchment-lined tray, wrap well, and freeze at -4°F (-20°C) for 7 days. Alternatively, use fish labeled previously frozen/sushi-grade by your fishmonger. Thaw overnight in the refrigerator before curing.

Step 3: Set up the cure

Chill the white wine vinegar in the fridge. Use a non-reactive dish (glass or ceramic). Arrange fillets in a single layer, flesh side up, and sprinkle evenly with the 1 1/2 tsp fine sea salt.

Step 4: Vinegar cure until pearly

Pour the cold vinegar over the fillets to completely submerge them. Lay a piece of parchment directly on the surface and weigh with a small plate to keep the fish submerged. Refrigerate at 34–39°F (1–4°C) for 3–4 hours, until the fillets turn pearly white and feel firm but tender when pressed. Thicker fillets may need up to 4 1/2 hours; do not exceed 5 hours or they can become brittle.

Step 5: Rinse and briefly soak to balance acidity

Drain the vinegar. Quickly rinse the fillets under cold water, then soak them in 2 cups ice-cold water for 5 minutes to gently mellow the acidity without washing away flavor. Drain thoroughly.

Step 6: Dry very well

Lay fillets on a double layer of paper towels and pat completely dry on both sides. This prevents the oil from turning cloudy and keeps the texture silky rather than soggy.

Step 7: Bathe in olive oil, garlic, and parsley

Arrange the fillets in a shallow serving dish. Scatter the sliced garlic and chopped parsley over the top, sprinkle with red pepper flakes if using, and season lightly with black pepper. Pour in the extra-virgin olive oil to just cover. Cover and refrigerate for at least 1 hour to let the flavors marry.

Step 8: Serve cold with simple sides

Serve the boquerones chilled but not icy, directly from their olive oil bath. Finish with a pinch of flaky sea salt and a squeeze of lemon. Offer thick-cut potato chips or crusty toasted bread and a small bowl of green olives alongside.

Pro Tips

• Use very cold vinegar and keep everything chilled for a firmer texture and cleaner cure.
• Do not over-cure; check at 3 hours and continue only until opaque and pearly.
• Dry the fillets thoroughly before adding oil to avoid dilution and cloudiness.
• Choose a mild, fruity extra-virgin olive oil; it is a major flavor component.
• Always freeze for safety unless the fish is verifiably previously frozen; the acid cure does not kill parasites.

Variations

• Sherry Vinegar Twist: Use a 50:50 mix of white wine vinegar and sherry vinegar for a slightly amber hue and nuttier aroma. Check doneness at 3 hours.
• Basque-Style Heat: Add 2–3 thinly sliced piparras (or mild pickled peppers) to the olive oil bath along with lemon zest.
• Herb and Citrus: Replace half the parsley with finely chopped chives and add 1 tsp grated lemon zest for a brighter finish.

Storage & Make-Ahead

Once cured and submerged in olive oil, boquerones keep well in the refrigerator for up to 3 days. Always keep them fully covered in oil and cold; do not leave at room temperature. For best texture, assemble up to 24 hours ahead. Freezing the finished boquerones is possible but can slightly soften the texture; if you do, freeze submerged in oil in an airtight container for up to 1 month and thaw overnight in the refrigerator.

Nutrition (per serving)

Approximate values per 1/6 of recipe: 270 calories; 23 g fat; 1 g carbohydrates; 17 g protein; 520 mg sodium.