Anchovies marinated in vinegar (Boquerones en vinagre)

1. For safety, first freeze the fresh anchovies at -20 °C for at least 5 days (or buy frozen fish), then thaw them in the fridge.

2. Snap off the heads, open the bellies, pull out the backbone and wash the fillets thoroughly in cold water until the water runs clear.

3. Lay the fillets in a flat dish and cover completely with the vinegar and water mixed with a teaspoon of salt.

4. Cover and chill for 6-8 hours until the flesh has turned completely white.

5. Pour off the vinegar, arrange the fillets on a plate, sprinkle with the finely chopped garlic and parsley and drizzle generously with olive oil.

6. Leave for at least 1 hour and serve cold.

Tip: Covered in oil, they keep in the fridge for 3-4 days – and they're even better the next day.