I'll be traveling to Spain for the first time at the beginning of July and so in the next few weeks I'll be posting some of the delights of Spanish cooking. If you have never tried these, do not be turned away by the word anchovy. If you have only ever tasted cured and canned ones, trying them fresh will change everything for you. I promise. If you're in the Boston area, go to New Deal Fish Market in East Cambridge. Serve them on very thin rounds of toasted baguette as an appetizer or alongside a salad of fresh greens tossed with simple vinaigrette.
Marinated Boquerones
1 lb fresh anchovies
juice of one lemon
5 Tbs sherry vinegar
1 red chili, chopped
2 cloves garlic, chopped
fresh parsley and thyme, chopped finely
salt and freshly ground black pepper
high-quality olive oil
Wash and clean the anchovies. If you need help, click here. Rinse briefly and set them aside skin side down on a paper towel. Add anchovies to a flat dish and squeeze the lemon juice with the sherry vinegar over the fish, sprinkle with two to three pinches of salt. Allow to marinate for about 30-40 minutes until the flesh is white and no longer translucent. Very gently rinse the fish one last time, pat dry. Place anchovies in a clean flat dish and layer them alternating with chilies, minced garlic, herbs and spices. Add enough olive oil to fully cover the filets, marinate overnight and keep chilled until ready to serve.
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