english recipes in spanish
While traveling in Spain and pausing to catch his breath from site visits, you have surely experimented with "tapas" in a cozy bar.
If this happens, it is more likely that you've met the little tasty fish fillets preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delicious dish is usually known as "anchovies", but by field can also be called "anchoas.
Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby red wine or refreshing Asturian cider, they are a pleasure to eat. Moreover – as with many traditional Spanish dishes which comprise the diet Mediterranean renowned – they are extremely healthy.
Like its friend the sardine, the anchovy is an oily fish, full of protein and minerals, protection against heart disease, and "good" for cholesterol. Whata Moreover, in many regions of Spain, particularly the Mediterranean coast – fresh anchovies are extremely cheap.
Arriving first in Spain, I happily received many tapas boquerones completely ignore the fact … all those little anchovies I had eaten were not cooked! For a moment I regret deeply ask my neighbor Spain, Carmen, how do!
Fortunately, Carmen went into action immediately and saved the day! She frog-marched me to the local fishmongers, bought a kilo of small fish, took me home and showed me "his" way of preparation. They were so delicious that I quickly recovered my passion for boquerones and have been enjoying them since!
Methods of preparation boquerones tend slightly different from family to family. However, the basic principles remain the same. You must first clean the fish and net, this which is quite simple but rather tedious until you get the hang of it.
Then you soak the fillets, either in vinegar white wine or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften the remaining little bones. Some people Sprinkle fish with salt, others (including me) think that fish is already salty enough.
The fish should be left for some good hours of soaking in vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in the refrigerator and others waiting just a couple of hours. In addition, some families change the vinegar and water and vinegar mixture once during this process, while others donÂ't disturbing.
Once you've thrown the vinegar, the bleached fillets are covered with good quality virgin olive oil, which will preserve them. You can add as much or as little, sliced garlic as you wish, plus freshly chopped parsley.
So … here is the actual recipe.
Boquerones
Ingrediants:
– 1 kilo fresh anchovies.
– White wine vinegar.
– Virgin olive oil.
– Garlic.
– Parsley.
– Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along the bottom and discard entrails.
3. Open the fish.
4. Remove central bone by lifting up the tail.
5. Rinse thoroughly.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changes in direction.
9. Soak in vinegar for several hours or overnight.
10. Pour off the vinegar.
11. Very gently rinse fillets.
12. Cover the fillets in virgin olive oil.
13. Add sliced garlic and chopped parsley.
It's so nice to find something in life that is a delight for the senses, affordable, healthy and not hurt anyone (my apologies to all vegetarians and there, too, the little anchovies …). So … do most of fresh anchovies, then you are in Spain and enjoy!
Linda Plummer is English and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information- rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, “The Magic of Spain”.
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