Anchoas marinadas

  • 500 gr fine fresh anchovies
  • 2 cups sherry vinegar
  • 4 teaspoons salt
  • 3 cloves garlic
  • 1 small bunch parsley, finely chopped
  • olive oil

If fresh anchovies are not available, you can replace them with other fish, such as small sardines. Wash carefully, than fillet them. Wipe the fillets dry with absorbent paper.

Pour vinegar and a cup of water into a deep bowl, add salt mix well to solve the salt. Put an anchovy fillet in the liquid. It should float between bottom and surface. If it sinks to the bottom, there is to much vinegar in your mixture, and when it comes to the surface, then you have used too much salt. Correct the amounts before adding the other anchovy fillets. Cover the bowl with foil and leave in the fridge for 1 or 2 days.

Before use, rinse the anchovy fillets under the running cold water tap and sprinkle abundantly with chopped garlic, chopped parsley and olive oil.