Spanish food - preparing anchovies

While on your travels in Spain and continue, to take breath of site-seeing, you have certainly experimented with "Tapas" in a bar.

If this is the case, it is more than likely, that preserved in olive oil, you come across the small, delicious fish fillet, garlic and chopped parsley, cut and very popular in all Spain. This delicious dish is usually known as "Crunchy" but depending on the area can also be called "Anchoas".

Anchovies are small, fresh anchovies. Accompanied by fresh Spanish bread, Ruby red wine or refreshing Asturian cider, you are crisp, a joy to eat. As with many traditional Spanish dishes, including the renowned Mediterranean diet - you are also very healthy.

The anchovy is packaged a fatty fish such as his friend the sardine full, proteins and minerals, to protect against heart disease, and "good" cholesterol. What ´s in many areas of the Spain - particularly the Mediterranean Sea - fresh anchovies are extremely cheap.

On the first come to Spain, I enjoyed like many tapas of crunchy, totally unaware... all these little anchovy I had eaten were not cooked a fact! For a moment, I deeply my Spanish regretted asking neighbor, Carmen, how you make!

Fortunately, Carmen went the label in emergency measures and Division! She frog marched me to the local fish shop, bought a kilo fish, took me home and showed me "Your way" prepared. They were so delicious that I quickly found my passion for crunchy restored and enjoy always!

For preparing anchovies family to slightly different procedures. However, the basic principles are always the same. You have first to clean and fillet the fish that is simple enough, but rather boring until you the hang of it.

Next enjoy the filets in white vinegar or a mix half water, half vinegar and. The vinegar will clean and bleaching of fish and all other little bones to soften. Some people sprinkle fish with salt; other (myself included) are enough to think that the fish is salty.

The fish took soak in vinegar few hours for a good will. This tends to be again vary with some Spaniards, leaving you wait overnight in the refrigerator and others just a few hours. Some families also change the vinegar/water and vinegar mix once during this process to disturb ´ t during other Don.

Once you have thrown away the vinegar are that bleached good quality fillets with Virgin olive oil, covered to protect you. You can add as much or as little, garlic cut wish for you plus fresh chopped parsley.

So... here is the actual recipe.

BOQUERONES

Ingrediants:
-1 kg fresh anchovies.
-White wine vinegar.
-Olive oil.
-Garlic.
-Parsley.
Salt (optional).

Method:

1. Top and tail anchovy.

2. Slot along the bottom and offal to discard.

3. Open fish.

4. Removing Central bone by lifting of tail end upward.

5. Rinse well.

6. Place a layer of anchovies in a shallow dish.

7. Sprinkle with salt (optional) and pouring to much vinegar.

8. Repeat with another level, change direction.

9. In vinegar for a few hours or overnight soak.

10. Pour vinegar.

11. Very gently rinse fillets.

12 Covering you fillets in Virgin olive oil.

13 Discs add garlic and chopped parsley.

It is so pleasant to find that is a pleasure for the senses, affordable, healthy and does nobody any harm anything in life (apologies to all vegetarians out there and the little anchovy...). So... most of fresh anchovies, while Spain and enjoy!

Linda Plummer is English and has lived for 20 years on the Costa Blanca in Spain. Is the information-rich site webmistress: http://www.top-tour-of-spain.com with his free monthly newsletter, "The Magic of Spain".