22 March 2009

Anchovy Tapas

Its Spring! So time for some seafood tapas...

Marinated anchovies are a far cry from those salty fillets you find in tins, the key is to buy fresh. Anchovies are very cheap and make a great starter.


8 whole anchovies

Sherry vinegar (we used Capirete reserva)200ml

1 clove crushed garlic

Olive oil 100ml

Fresh parsley

Lemon juice of half a lemon


To clean the fish, remove the head pulling upwards (the innards will follow) split the fish down the middle and remove the spine. All this can be done by hand and is very easy!

Place the anchovies skin side up in a cazuela and pour over the sherry vinegar so the fish are just covered. Leave for 15 minutes and the fillets will turn white.

Remove from the vinegar and place into another cazuela.

Mix the remaining ingredients and pour over the fish

Place in the fridge for 1 hour

Serve one fillet on a slice of fresh bread.


Shionge said...

Gosh...this is so fresh, all I ever tried was those in cans :(

Orce Serrano Hams said...

Shionge: Fresh anchovies are very very differnet - Great flavour!

Peter M said...

Us Greeks also love to cure anchovies (gavro) and you're right - so much better than the salty, tinned ones.

Orce Serrano Hams said...

Peter: They are very different aren't they, simply a better flavour and easy to make too. Thanks for popping by.

Anonymous said...

I am yet another person who has only ever eaten the tinned salty version !

Orce Serrano Hams said...

Sheffy: You got to give these a try! Cheap, easy and tasty!

Chris said...

You can buy them already marinated. I opted for the Greek brand rather than the market own brand :D

Move over kebab. Ultimate late night, post pub snack.