We’d be shocked it you find any canned anchovies in Ibiza. You will, however, find the fresh variety as a cured appetizer on many restaurant tables.
Serves 8
Total cook/prep time: 6 hours
If you’ve never cleaned and prepared fresh anchovies, it might be best to ask your local fish monger to tackle it.
If you’re feeling adventurous, however, start by rinsing the fish with cold water. Next, cut off the heads and make an incision down the belly. Lift out all the bones and internal organs and cut off the tail.
Place the filets skin side down in a glass dish. They should be close together and you can layer them, if needed.
Pour lemon juice and vinegar over the filets, making sure each one is covered. Refrigerate for six hours. This will cure (cook) the fish.
Remove from liquid, rinse each filet and pat dry. Lay the fish out on a plate and drizzle about 2 tablespoons of olive oil on each filet and then sprinkle with a pinch of chili flakes, parsley and salt. Layer until all the anchovies are finished and refrigerate for at least 2 hours.
Bring to room temperature to serve.
