A Classic Escabeche
This classic escabeche is a Spanish seared and pickled fish dish that is great for a hot summer afternoon.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup kosher salt
- 4cups water
- 1pound fish fillets, cut into 2- to 3-inch pieces
- ¼cup olive oil
- 2mashed garlic cloves
- 1hot chile pepper, cut in half
- 4bay leaves, divided
- 1large onion, sliced into half-moons
- 1teaspoon black peppercorns
- ½teaspoon cumin seeds
- 1teaspoon dried thyme leaves
- 1teaspoon coriander seed
- 1tablespoon dried oregano leaves
- 1cup fish broth, or chicken broth
- 1cup white wine
- 1cup white wine vinegar
Instructions
Step 1
Gather the ingredients.Step 2
Combine the cup salt with 4 cups of water, and stir to combine. Brine the fish in this mixture for 30 to 45 minutes.Step 3
Heat the olive oil in a large pan, and add the mashed garlic cloves, chile, and 2 bay leaves. Cook these aromatics in the oil over medium heat until the garlic browns, about 4 to 6 minutes. Do not let the garlic burn. Remove the aromatics and discard.Step 4
Turn the heat up to medium-high, and cook the fish. You want a good sear , so if the fish is not cooking hot enough, turn the heat all the way up to high. Sear each side of the fish for 1 to 3 minutes, depending on the thickness. You don't need to cook the fish all the way through.Step 5
Remove the fish to cool. Add the slivered onion, lower the heat to medium and cook until translucent. Remove to cool.Step 6
Add all the remaining ingredients to the pan, turn the heat up to high, and bring to a rolling boil. Reduce by half, turn off the heat, and let cool.Step 7
When everything is at room temperature, pour the sauce into a container, and add the fish and onions. Store in the refrigerator overnight to let the flavors marry.Step 8
Serve cool or at room temperature.