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    Anchoas Marinadas - Marinated Anchovies

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    Anchoas Marinadas - Marinated Anchovies

    Serves: 6 as a first course


    • 500g fresh anchovies, cleaned
    • 3 tablespoons virgin olive oil
    • 1 tablespoon white-wine vinegar
    • A dash of sherry vinegar
    • Juice of half a lemon
    • Half clove of garlic, peeled and chopped
    • 1 tablespoon fresh parsley, chopped
    • Salt
    • freshly ground black pepper


    1. Fillet the anchovies, taking care to remove any stray bones. Pinch off the heads and run your finger down the belly, removing the guts as you go. Carefully remove the backbone, leaving the tail in place, if wished.
    2. Prepare a vinaigrette of two parts olive oil, one part vinegar (plus the sherry vinegar), a drop of lemon juice, the garlic, chives, salt and pepper.
    3. Place the filleted anchovies in a dish and pour over the vinaigrette.
    4. Cover and set aside to marinate for about two hours before serving.

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