7 tablespoons high-quality, 8-year-aged sherry vinegar (such as La Posada) 1 tablespoon high-quality, 25-year-aged sherry vinegar (such as Bodegas Paez Morilla brand) 1/3 cup high-quality Andalusian extra virgin olive oil (such as Nunez de Prado brand) 2 shallots (1 thinly sliced and separated into rings), divided 8 cloves crushed garlic, divided 6 dry bay leaves Zest of 1/2 lemon 48 oil-packed white anchovy fillets, rinsed and drained 1/2 bulb fennel, thinly sliced

Step 1 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.

Step 2 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.

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