ANCHOVIES IN VINEGAR
Anchovies or better known as anchovies in vinegar, is a typically Spanish recipe, consisting of such fish, which has been cooked cold in an acid medium. The vinegar. Then add garlic and parsley and cover with olive oil, allowing it to soak for a few hours. It is a very easy to prepare food, whose star ingredient, apart from the anchovy, is olive oil. Indispensable ingredient in the kitchen of that country. In addition, the oil is used raw, which makes it a fairly healthy recipe, despite its high oil content. The only "hit" that has this dish is that it is seasonal. Since it is preferable to use anchovy from the Atlantic, larger and lustrous. Although if you use the Mediterranean, we can do it throughout the year. Let's go with the ingredients of anchovies in vinegar:
INGREDIENTS FOR ANCHOVIES IN VINEGAR FOR 4 PEOPLE
1kg of anchovies or anchovies
Vinegar. Enough to cover. About 250ml
3 garlic cloves
A bunch of parsley
Salt
Olive oil. Enough to cover. About 250ml
Optionally you can add chopped piquillo pepper, alegrías, onion or other similar spicy ingredient
RECIPE OF THE ANCHOVIES IN VINEGAR
1.- We clean the anchovies. The guts, they take them from the fish shop. We at home, remove the spine of the anchovy with your hands. Then, we cut them also with the hands in two, longitudinally (lengthwise) and we remove the upper fin that the fish has. We throw the spine and the fin. We put both fillets that come out in a drainer.
2.- When we have finished cleaning all the anchovies, we wash them well under the tap. Then, place them on a tray that is not too wide and has some background and we put salt
3.- After, we put enough vinegar to cover them completely. We let them cook there between 2 and 3 hours. Until we see that they have lost all the red color of blood.
4.- After the time, we drain all the vinegar. In the bottom of another tray, we put the chopped garlic and parsley. If you want to add another ingredient, now would also be the time. Then we put the anchovies on top and cover with olive oil. We stir well and let marinate overnight. You can leave it at room temperature without problems but, if it is very hot, it is better to leave it in the fridge.
5.- After the time, they are ready to consume. It is better to consume them throughout that same day. If not the macerated with olive oil, they would end up damaging our anchovies.
A recipe with personality and very typical as a Spanish bar snack. Some anchovies in vinegar ...
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