Boquerones en escabeche Boquerones en escabeche

Seitó escabetxat


Recipe name
Seitó escabetxat
All year round

Anchovies are a very tasty oily fish which can be prepared in variety of styles. This recipe can be made using other fish such as anchovies, sardines, tuna back, comber and small gurnard. A wide variety of herbs can be used, including rosemary, parsley and marjoram.

Ingredients for 4 people
1 kg anchovies
olive oil for frying
4 garlic cloves
1 small onion
1 dl dry white wine
1 dl white wine vinegar
2 dl extra virgin olive oil
white peppercorns
1 sprig of thyme

Clean the anchovies, but do not remove the head. Add a pinch of salt, dip in flour and fry lightly over high heat until they turn golden. Remove and set aside.

Heat some white wine, vinegar, extra virgin olive oil, a pinch of salt, white pepper, finely sliced garlic, slice onion and the spring of thyme in a pan. Simmer over low heat for about ten minutes. Add the anchovies and continue cooking for five more minutes over low heat. Remove from heat and leave to cool.

Serve with a good salad of escarole, lettuce and young garlic.