Sherry vinegar-cured anchovies

Time 20 minutes
Yields Serves 6 to 8
Sherry vinegar-cured anchovies
(Ricardo DeAratanha / Los Angeles Times)

In a blender, add the vinegars, olive oil, 1 whole shallot, 2 garlic cloves, the bay leaves and the lemon zest. Blend at high speed until smooth. Keep covered in the refrigerator.


Spoon several tablespoons of the sherry vinaigrette into the bottom of a small glass shallow baking dish. Add a layer of anchovies. Place the sliced shallot, the remaining crushed garlic and the fennel in a bowl; combine. Sprinkle about a third of this mixture over the fish. Pour a few tablespoons of vinaigrette on top. Continue layering. Pour over the remaining vinaigrette and press down gently to submerge the ingredients. Cover and refrigerate for 24 hours.

Adapted from Sang Yoon at Father’s Office. Aged sherry vinegars and Spanish olive oils are available at specialty food stores.

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