Fresh Anchovies in Brine
Instructions:
This simple, pungent, exquisite meze is found in
many parts of Greece
2 pounds small fresh anchovies
Salt
Red wine vinegar
4 garlic cloves, cut into very thin slivers
1 cup chopped fresh flat-leaf parsley
Extra-virgin olive oil
- Gut the anchovies and remove the heads. Wash the fish thoroughly.
- Place the fish in layers in a plastic container, salting each layer generously. Pour in enough vinegar to cover. Leave the fish to marinate, covered, in the refrigerator for 15 hours.
- Drain off the vinegar. Remove the spine from the fish by pulling it gently but firmly from the tail end. The whole backbone should come out this way. Place the fish back in the container in neat layers and sprinkle a little garlic and parsley between layers.
- Pour in enough olive oil to cover. Let stand for several hours before serving. Refrigerate the fish and it will keep for several weeks.