Boquerones en Vinagre

Marinated White Anchovies


Preparation info

  • Tapas


    • Difficulty


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

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.


  • 500 g (1 lb 2 oz) jar pickled Spanish white anchovies, drained
  • 1 white salad onion, finely sliced
  • 3 garlic cloves, finely sliced
  • 1 handful flat-leaf (Italian) parsley
  • 150 ml (5 fl oz) extra virgin olive oil
  • 150 ml (5 fl oz) white wine vinegar


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.