Snack · 30 min · spanish

Boquerones en Vinagre

Dinner decisions, handled: Boquerones en Vinagre pairs fresh anchovies with sherry vinegar for a 30-minute Spanish snack. It is weeknight cooking that still hits your targets — 33 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Fresh anchovies
• 1 cup Sherry vinegar
• 1/2 cup Olive oil
• 2 cloves Garlic
• 2 tbsp Parsley

Steps

1. Gut and fillet the anchovies, then rinse the fillets in cold salted water and pat very dry — use only impeccably fresh fish for this dish.
2. Lay the fillets in a single layer in a dish and cover with the vinegar; chill 2-3 hours until the flesh turns white and firm.
3. Drain the vinegar completely and pat the fillets dry again.
4. Cover the fillets with good olive oil, scatter over the minced garlic and parsley, and chill 1 hour to meld.
5. Serve cold with bread and a glass of something cold and dry.
6. Eat within 24 hours — these are a fresh preparation, not a preserve.

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