This popular appetizer originates in Spain, where vinegar-marinated anchovies are often enjoyed as a snack. The recipe uses fresh anchovies as opposed to the heavily salted anchovies most common in the United States. In Spain, this recipe is frequently served with an alcoholic beverage, typically vermouth. Enjoy this appetizer served with bread and quality olives, or with potato chips.
Recipe Servings: 4
Prep Time
1 hour
Cook Time
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb fresh anchovies
- 1½ cups white wine vinegar
- 5 cloves garlic, finely chopped
- 1 cup olive oil
- 4–6 sprigs parsley
- Salt to taste (optional)
Directions
- Clean anchovies by removing heads and innards and use thumb to remove spine. Rinse thoroughly under cold water.
- Lay anchovies flat to cover the bottom of a glass baking dish.
- Freeze for 3 hours until fish are completely frozen.
- Remove dish from freezer and add vinegar to the fish.
- Sprinkle garlic on top of the anchovies and vinegar
- Pour olive oil into the baking dish.
- Seal baking dish with plastic wrap and refrigerate for 2–3 hours.
- Top with fresh chopped parsley and serve
- Add salt to taste if desired.
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