Fresh anchovies in vinegar with whole green olives (Boquerones en vinagre)

One of my favourite dishes when I go out for lunch or dinner is Boquerones en vinagre (fresh anchovies in vinegar).

This is a typical tapa, especially in the south of Spain. If you live in Spain this is a tasty, easy and economical dish that needs to be prepared 2-3 days before eating.

I’ve found this recipe in the blog Savour Shop, that explains perfectly the way to marinate the Boquerones before tasting.

Note: Boquerón translates as fresh, mediterranean anchovy.


  • 20 Boquerones
  • 1 clove garlic,  chopped
  • fresh parsley, finely chopped
  • 130-150ml white wine vinegar (You may want to change the quantities of vinegar or oil slightly depending on your taste).
  • 80-90ml extra virgen olive oil
  • juice of half a lemon
  • 2 teaspoons whole black peppercorns
  • salt and freshly ground black pepper
  • Green olives (both whole olives or stuffed with anchovy tastes great with the anchovies)

Tip: Have  newspaper to hand to put the fish heads and innards


Turn on the cold water tap.

Remove the head and carefully slice lengthways  down the belly to the tail. Open the fish up slightly and place under the tap so that the innards wash away. Once clean, remove the spine and then open fish fully being careful not to break it into two. Continue to clean under a running tap, making sure that you have removed all bones. Follow the same process for the rest of the boquerones.

Once clean place on a plate and sprinkle a little salt and freshly ground black pepper.

Place the boquerones in a hermetic container with the garlic, parsley, whole black peppercorns, lemon juice, the vinegar and finally the olive oil. Stir well with a spoon. Seal the container and place in the fridge for two to three days. The boquerones should have turned from pink to an off white colour.

Sauce for the boquerones:

In a jam jar, place 1/2 cup vinegar, 1/2 teaspoon paprika and 1/2 teaspoon ground black pepper, shake up well.

When ready, remove the boquerones from the container and place on a dish. Pour a little of the dressing over the boquerones. Add finely chopped tomato and onion for decoration.

Accompany with green olives. Yummy!




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