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This is a classic Andaluz tapa, introduced in Spain by the Arabs. This method of serving fish
was soon exported
all over Europe. The recipe is simple but has one big secret -
the quality and the freshness of the fish!
 Ingredients Preparation 1 kilo of
boquerones
1 1/2 glasses of white wine vinegar.
1 glass of virgin olive oil
1 handful of parsley
1 clove of garlic
sea salt to taste
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Method
Clean the boquerones removing the head, the guts and the back bone
making sure none of the little bones brake off. Place them in a dish and
cover them with 2 spoonfuls of sea salt and 1/2 a litre of water. and
leave them to marinade for 2 to 3 hours. Once the time has passed wash
them with water and place them on a flat dish with the skin facing
upwards, cover with the vinegar and leave them for a minimum of 3 hours.
Then remove from the vinegar and place on a serving dish with olive oil
and sprinkle the finely chopped garlic and parsley on top.
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