epicurious5.0
Boquerones With Green Olives and Orange
Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
👥 6 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
📝 Preparation Steps
1
Arrange 10–12 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish on a medium plate. Heat wide orange zest strips, 4 garlic cloves, smashed, torn, ⅓ cup Castelvetrano olives, smashed, pitted, torn, and ¼ cup extra-virgin olive oil in a small saucepan over medium-low, shaking pan occasionally, until orange zest is curled up and crisp at edges, garlic is barely golden, and oil is gently sizzling, 8–⏱️ 10 minutes. Season with kosher salt.
–12 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish10orange, zest removed in wide strips, orange halved1Kosher salt
2
Pour oil mixture over boquerones. Squeeze juice of 1 orange half over; reserve remaining orange half for another use. Drizzle 1 Tbsp. sherry vinegar or red wine vinegar over. Scatter ½ small red onion, thinly sliced, on top and season with flaky sea salt and freshly ground black pepper. Serve with country-style bread, toasted, alongside.
orange, zest removed in wide strips, orange halved1. sherry vinegar or red wine vinegar1 TbspFlaky sea saltFreshly ground black pepperCountry-style bread, toasted (for serving)
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