Boquerones with Azouro olives and orange

Ingredients:

1 pack Ortiz boquerones (marinated white anchovies)

1 large orange, peeled zest into medium/large strips.

1/2 jar Prunotto Tomato Confit

3 garlic cloves, minced

50g Azouro Galega Olives

60ml Azouro olive oil

1 Tbsp. Fallot red wine vinegar

1 to 2 shallot, thinly sliced lengthwise

Pinch Achill sea salt

Bread, toasted

Method:

Arrange the boquerones and the confit tomatoes on a medium plate.

In a small pan, heat orange zest, garlic, olives pitted and roughly chopped, and olive oil over medium-low heat.

Cook until the zest is curled, garlic is golden, and the oil is sizzling (about 8-10 minutes). Season with salt. To serve, pour the hot oil mixture over the boquerones. Squeeze juice from one orange half over the fish. Drizzle with red wine vinegar. Scatter the red onion slices on top and season with a pinch of salt. Serve with toasted bread on the side.

To serve, pour the hot oil mixture over the boquerones. Squeeze juice from one orange half over the fish. Drizzle with red wine vinegar. Scatter the red onion slices on top and season with a pinch of salt. Serve with toasted bread on the side.