Sharp and salty but with a smooth, clean finish, these delicious little fish are perfect with a cold beer or crisp little fino sherry and will prepare the palate for more to come. True anchovies are seldom found in Australian fish markets. I haven’t worked out if there just isn’t the demand for them, or if they don’t exist in our southern waters. Luckily for lovers of Spanish food we can now source good quality pickled Spanish white anchovies in Australia.
Lay the anchovies flat in a glass or ceramic dish. (A metallic bowl could react with the acidic marinade.)
Put the sliced onion and garlic on top of the anchovies. Pick the parsley leaves off the stems and sprinkle the leaves over the onion. Vigorously mix together the oil and vinegar and pour over the anchovies. Cover and refrigerate overnight. Serve chilled.
© 2007 All rights reserved. Published by Murdoch Books.