Escabeche
Escabeche is a traditional Spanish dish that has been popular along the Mediterranean coast for centuries. Fish and vegetables marinated in a vinegar-based broth are often prepared in advance to allow the flavors to develop over time. Escabeche was originally a way to preserve fish, but it has since become a specialty of Spanish gastronomy. It is the perfect choice as a light summer dish or for special occasions where tangy and fresh flavors are desired.
Ingredients for this recipe
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Preparation Steps
1
Lightly salt the fish fillets, then dredge them in flour. Heat olive oil in a skillet over medium heat and fry the fillets until golden brown on both sides. Set aside.
2
Peel the carrots and slice them into thin rounds. Halve and thinly slice the onion. Mince the garlic.
3
In the same skillet, sauté the onion and garlic until softened. Add the carrots, bay leaves, and black peppercorns.
4
Sprinkle the vegetables with Hungarian Sweet Paprika, then pour in the white wine vinegar and water. Season with salt. Simmer for 10 minutes, or until the carrots are slightly tender.
5
Return the fried fish to the skillet and pour the vinegar-vegetable mixture over it. Let the fish absorb the flavors, then allow to cool to room temperature.
6
Refrigerate for at least 4 hours before serving to allow the flavors to meld. Serve with crusty bread or steamed rice.
