Entree: Spain – Cantabria – Anchoas de Santoña (Cantabrian anchovies salt-cured and preserved in olive oil, traditionally from Santoña)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 0 min

Additional 48 hrs

Total 48 hrs 10 min

Ingredients

- 24 fresh anchovies, cleaned and filleted, approx. 1 lb (450 g) total
- 2 cups (480 g) coarse sea salt
- 1 cup (240 ml) white wine vinegar
- 1 cup (240 ml) water
- 1 cup (240 ml) extra-virgin olive oil, plus more for filling jars
- 4 garlic cloves, thinly sliced
- 4 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- Zest of 1 lemon
- Fresh parsley for garnish (optional)

Instructions

1. Rinse anchovies and pat dry. In a non-reactive container, spread a thin layer of coarse sea salt, then a single layer of anchovies. Continue layering fish and salt until all fish are used, finishing with a thick salt layer. Cover and place a weight on top; refrigerate or keep in a cool place for 48 to 72 hours to cure depending on desired saltiness.
2. After curing, remove anchovies from salt, rinse briefly under cold water to remove excess salt, and gently open each fish to remove backbone and rinse again. Pat fillets dry on paper towels.
3. Prepare a mild pickling rinse by combining white wine vinegar and water; briefly dip fillets 10–20 seconds to tone down salt, then lay fillets on a rack to air-dry for 1 hour.
4. Layer fillets in clean sterilized jars skin side down, tucking in sliced garlic, bay leaves, peppercorns, and lemon zest between layers. Pour extra-virgin olive oil over the fillets until completely covered, pressing out any air pockets. Seal jars.
5. Refrigerate at least 24 hours before serving to allow flavors to meld. Serve anchoas de Santoña drizzled with their oil on toasted bread or with boiled potatoes and chopped parsley. Stored properly covered in oil, they keep refrigerated for up to 2 weeks.