Escabeche


Photo: flickr user jlastras
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Ingredients

1 pound fillet of tuna, sliced
1/4 cup kosher salt
2 bay leaves
2 garlic cloves, mashed
1/4 cup olive oil
1 large onion, sliced
1 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1 teaspoon thyme leaves
1 teaspoon dried oregano leaves
1 cup fish broth
1 cup white wine
1 cup white wine vinegar
2 more bay leaves

Preparation

1
Cut fish fillets into 1 inch thick slices. Combine the 1/4 cup salt with 4 cups of water, stir to combine and brine the fish in this mixture for 30-45 minutes. Then remove fish from brine, drain on a paper towel and pat dry.
2
Heat the olive oil in a large pan and add the mashed garlic cloves and 2 bay leaves. Cook in the oil over medium heat until the garlic browns, but don't let the garlic burn or it will turn bitter. Remove the bay leaves and discard.
3
Turn the heat up to medium-high and cook the fish to a good sear You want a good sear on each side of the fish for 1-3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
4
Remove the fish to cool, then add the sliced onion, lower the heat to medium and cook until translucent. Remove to cool.
5
Now add all the remaining ingredients, turn the heat up to high and bring to a boil then turn off the heat and let cool.
6
When everything is at room temperature, pour the sauce into a non-reactive container and add the fish and onions. Store in the refigerator overnight before serving. Will keep refrigerated for up to a week.

Tools

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About

Escabeche is a classic Spanish tapa in which you sear fish, then marinate it in a vinegar sauce with herbs and spices, then serve cold. It works perfectly with fish, especially oily fish such as mackerel, herring or tuna. You can also use trout, pacific rockfish, or red snapper. Some preparations include a few tablespoons of tomato sauce or even add grilled vegetables such as zucchini and eggplant. If you like your food spicy, consider adding a chile pepper or two to the spice mix or a bit of tabasco when serving.

Yield:

8 as an appetizer

Added:

Tuesday, December 1, 2009 - 10:35pm

Creator:

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