Spanish Food - Filleted Fish

Whilst on your travels in Spain and pausing to take a breath from site-seeing, you have surely experimented with "tapas" at a welcoming bar.
If this is the case, it is more than likely that you have come across the small, tasty filleted fish, preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delectable dish is usually known as "boquerones" but, depending on the area, can also be called "anchoas".
Like its friend the sardine, the anchovy is an oily fish, packed full of proteins and minerals, protecting against heart disease, and "good" for cholesterol. What´s more, in many areas of Spain - in particular the Mediterranean coast - fresh anchovies are extremely cheap.
On first coming to Spain, I happily enjoyed many tapas of boquerones, completely unaware of one fact ... all those little anchovies I had eaten were not cooked! For a moment, I deeply regretted asking my Spanish neighbor, Carmen, how to make them!
Fortunately, Carmen went into immediate action and saved the day! She frog-marched me to the local fishmongers, bought a kilo of the little fish, took me home and showed me "her way" of reparing
them. They were so delicious that I quickly recovered my passion for boquerones and have been enjoying them ever since!
Methods for preparing boquerones tend to vary slightly from family to family. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it.
Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones.
Some people sprinkle the fish with salt; others (myself included) feel that the fish is salty enough already.
The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in the fridge and others just waiting a couple of hours. Also, some families change the vinegar/water-and-vinegar mixture once during this process, whilst others don´t bother.
Once you have thrown away the vinegar, the bleached fillets are covered with a good quality virgin olive oil, which will preserve them. You can add as much, or as little, sliced garlic as you wish, plus freshly chopped parsley.
So ... here is the actual recipe.
Ingrediants:
- 1 kilo fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along underside and discard innards.
3. Open out fish.
4. Remove central bone by lifting from tail end upwards.
5. Rinse well.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changing direction.
9. Leave to soak in vinegar for a few hours or overnight.
10. Pour off vinegar.
11. Very gently rinse fillets.
12. Cover fillets in virgin olive oil.
13. Add slices of garlic and chopped parsley.
It is so pleasant to find something in life that is a delight to the senses, affordable, healthy and does nobody any harm (apologies to any vegetarians out there and, also, the little anchovies ...). So ... do make the most of fresh anchovies whilst you are in Spain and enjoy!

Food In Spain Is Far More Then A Unique Way

In order to savor the wonderful world of Spanish food, it is essential to make endeavors beyond that of the seaside tourist traps and rather indulge in eating eat as the Spanish do. Food in Spain is far more then a unique way of keeping soul and body together -- and it is a complete experience and the central point of the Spanish way of living. But most of the overseas visitors have not been able to experience the real taste of Spanish food since most of the coastal area's and tourist places in Spain are saturated with international restaurants supporting international cuisines and fast food joints. Because of this reason, the Spanish food has never been able to acquire an international reputation and therefore most of the tourists that flock here, find the menu options to be limited.
The food of Spain reflects the turbulent history of this vast country, its diverse geography and the Mediterranean culture. Spain had remained in the occupational control of the Moors for a long time that started oranges and olive plantation here. Oranges and olives made a huge impact on the diet of Spaniards and these fruits are still very popular in Spain. Moorish influence can be tasted in a wide variety of Spanish dishes that if flavored using saffron, cumin and different other exotic spices. The sumptuous stews and soups constitute the staple diet of peasant community. Olive oil is still the preferred choice for cooking in Spain.
Paella is considered to the most famous of all Spanish food and it was invented by a poor peasant of the Valencia. The original recipe involves use of homegrown vegetables that are finely cut and cooked with short grains of good quality rice. It is a cheap recipe that is full of fillings and flavors. As a rule, tasty food in Spain is available for cheap prices to and in the street markets and made from quality local produce.
The region of Costa del Sol is known for famed for the grilled sardines that are barbecued its beaches during the summer month. Gazpacho (chilled tomato soup) is famous in Andalucia. Eating here is a delight with a serving tapas being done with every drink. Traditionally, tapa (meaning cover) is served absolutely free with a drink. You need to explore real Spain in order to experience Spanish Flavor.