Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the anchovies/boquerones under water. Get rid of the heads and open the clean anchovies/boquerones as if they were books. Get rid of the insides of the fish and after rinsing them, place them in in a deep tray. | 2. Once you have the tray covered with "open book" fish, sprinkle some sea salt and cover them with the white vinegar. | 3. Put them in the fridge for a minimum of 12 hours. I usually let them sometime between 12 to 18 hours. | 4. Once the macerating is done, cut a couple of cloves of garlic in really thin slices (it depends a lot on how much fish you have and how much you like garlic). Put aside. | 5. Chop parsley in really small pieces. | 6. Get each fish out of the tray where they have been macerating. Arrange them nicely in another tray. | 7. Once they are arranged sprinkle the cut garlic and the parsley over the fish. | 8. Cover with good Spanish virgin olive oil. | 9. Enjoy with white wine and Italian bread or a baguette. | 10. The prep time varies depending on your fish cleaning and cutting skill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anchovy	1	lb		593.868	0.0	92.2535	21.9414
virgin olive oil		spanish		-	-	-	-
white vinegar				-	-	-	-
garlic clove	2 -3			-	-	-	-
italian parsley				-	-	-	-
sea salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.