Fresh White Anchovies Vinegar Boquerones Vinagre Recipe

I absolutely adore this boquerones recipe because it effortlessly combines my love for bold flavors and simple, fresh ingredients that come together in the most delightful way. Plus, there’s something incredibly satisfying about creating a dish that feels so authentically Mediterranean and pairs perfectly with crusty bread or a side of olives, making it an ideal appetizer for any gathering.

I love making vinegar white anchovy boquerones, as these are a perfect blend of rich flavors and nutritional benefits. I think the high-quality white anchovies, white vinegar, and extra virgin olive oil make for a dish that’s packed with the kind of flavors that are hard to replicate yet easy to enjoy.

They deliver a punchy, zingy taste with the addition of copious amounts of garlic, freshly cracked black peppercorns, and lemon zest. And the nutty olive oil and freshly chopped parsley really round out the flavor profile.

Ingredients

White Anchovies:
Rich in protein and omega-3s; very delicate flavor and texture.

White Vinegar:
Lends a sharp, invigorating bite; makes fish flakier and more tender.

Garlic:
Teeming with antioxidants; bestows a hearty, savory warmth.

Extra Virgin Olive Oil:
Fats that are good for the heart; boost richness and flavor.

Fresh Parsley:
Vitamins and antioxidants abound in bright, herbal notes.

Lemon Zest:
The vivacious citrus mix in the air delivers fresh vibrancy.

Ingredient Quantities

• 1 lb fresh white anchovies (boquerones), cleaned and filleted
• 1 cup white vinegar
• 1/2 cup water
• 1 tablespoon salt
• 3 cloves garlic, thinly sliced
• 1 teaspoon black peppercorns
• 1 cup extra virgin olive oil
• 1/4 cup chopped fresh parsley
• Zest of 1 lemon

Instructions

1. Wash the anchovy fillets in cold water and dry them with paper towels.

2. In a shallow dish, blend the white vinegar, water, and salt. Stir until the salt dissolves.

3. Submerge the anchovy fillets in the vinegar mixture. Cover and refrigerate for a minimum of 3 hours, or until the fillets are completely white and opaque.

4. After marinating, the anchovies should be allowed to drain and then gently patted dry. The vinegar mixture should be discarded.

5. In a fresh plate, arrange the anchovies and top them with slices of garlic, whole black peppercorns, and zest from a lemon.

6. Over the layered anchovies, pour the olive oil, being certain to completely cover them.

7. Refrigerate for no less than 2 hours, and preferably for a longer time, to enable the flavors to meld completely. Cover well, especially if refrigerating for more than 1 hour.

8. Bring the boquerones to room temperature before serving, and garnish with freshly chopped parsley.

9. Accompany with hard bread or serve with olives as a first course.

10. Any leftovers should be stored in an airtight container in the fridge, with the anchovies completely submerged in olive oil.

Equipment Needed

1. Colander
2. Paper towels
3. Shallow dish
4. Measuring cups
5. Measuring spoons
6. Spoon (for stirring)
7. Plate
8. Knife
9. Cutting board
10. Zester or grater
11. Airtight container

FAQ

• What are white anchovies?Fresh anchovies—boquerones, in Spanish—are the main ingredient in the Spanish delicacy known as anchoas. These are not your run-of-the-mill Garcia and picante anchovy paste products found in cans or jars in American grocery stores. Neither are they the large filets of oily anchovies packed in oil or semisolid paste that some use to flavor dishes like Caesar salad.
• Can I use regular anchovies instead?Typical anchovies are saltier and oilier and don’t have the same flavor profile as white anchovies, which are usually marinated. For this recipe, use fresh white anchovies for best results.
• How long should I marinate the anchovies?Soak the anchovies in the vinegar, water, and salt solution for two hours at a minimum, or overnight for an even more pronounced flavor.
• Is it safe to consume raw anchovies?Vinegar is an effective medium that “cooks” an anchovy and makes it safe to eat. It will neutralize the bacteria that might be present in the fish. Despite that, you still need to make sure the fish is fresh, and it has to be cleaned very well before you use it in a recipe.
• What can I serve these boquerones with?As a tapa, boquerones are superb, served with hearty bread, olives, or roasted vegetables.
• How long do they keep in the fridge?They can last in olive oil up to a week in the refrigerator.
• Can this recipe be customized?Certainly, the garlic, pepper, and lemon zest can be adjusted to suit your taste, or you can add chili flakes for a little heat.

Substitutions and Variations

Substitute apple cider vinegar or champagne vinegar for white vinegar to achieve a milder flavor profile.
Olive oil, extra virgin: Use standard olive oil or avocado oil as an alternative.
Substitute fresh cilantro or dill for a different flavor profile when using fresh parsley.
Black peppercorns: For a quiet change, use white peppercorns or pink peppercorns.
Lemon zest: Substitute with lime zest for a citrusy twist.

Pro Tips

1. Ensure the anchovy fillets are thoroughly dried after washing and draining to help them absorb the marinade better and achieve the right texture.

2. Use high-quality white vinegar to enhance the flavor of the boquerones, as this will be a primary flavor component of the dish.

3. While marinating the anchovies, occasionally stir them gently to ensure uniform exposure to the vinegar mixture, which will help them evenly cure and turn fully opaque.

4. Allow the anchovies to marinate in the olive oil for at least 8 hours or overnight for an even deeper flavor infusion, as this time allows the garlic and lemon zest to permeate the fish more fully.

5. Consider adding a splash of lemon juice to the final garnish before serving to enhance the freshness and brightness of the dish, complementing the lemon zest and parsley.