Pickled Fish (Escabeche)
This Spanish {and Provencal) dish is probably the ancestor of the Mexican Ceviche and is used extensively throughout the Mediterranean countries to preserve fish when it is plentiful and cheap. Any type of fish fillet may he used, such as mackerel, cod, halibut or haddock, or even whole small fish such as red mullet.
Ingredients
- 3 Tbs Flour
- 1 1/2 tsp Salt
- 2 lb White fish fillets
- 5 floz Olive oil
- 2 Large onions sliced
- 1 Red pepper pith and seeds removed and cut into strips
- 2 Garlic cloves chopped
- 1 Fresh red chilli chopped
- 3 Bay leaves
- 1/4 tsp Black peppercorns
- 10 floz Red wine vinegar
Instructions
- Combine the flour and 1 teaspoon of salt on a plate. Coat the fish pieces in the flour, shaking off any excess.
- Heat 75 ml (3 fl oz) (3/8 cup) of oil in a large frying-pan. Add the fish and fry for 4 to 5 minutes on each side, or until they are golden brown and flake easily. Transfer the fish to kitchen towels to drain.
- Pour off the oil and rinse out the pan. Pour the remaining oil into the pan and heat. Add the onions and fry until they are soft. Stir in the pepper, garlic, chilli, bay leaves, remaining salt, the peppercorns and vinegar and bring to the boil. Cook for 2 minutes.
- Arrange the fish in an earthenware or heatproof glass dish. Pour the mixture over the fish and cover the dish with a lid or foil. Allow to cool to room temperature, then transfer the dish to the refrigerator. Leave to marinate for 2 to 3 days. Serve straight from the dish.
Calories: 618 kcal
Carbohydrates: 13 g
Protein: 47 g
Fat: 41g
Saturated Fat: 6 g
Cholesterol: 113 mg
Sodium: 1001 mg
Potassium: 910 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1046 IU
Vitamin C: 59 mg
Calcium: 50 mg
Iron: 3 mg