Escabeche

Escabeche

A light meal or snack with toast crackers. Good for up to a week in the fridge.

Ready in: 70 minutes

Serves: 4

Complexity: very-easy

kcal: 593

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Ingredients

400 g gurnard fillets
250 ml fish stock
250 ml white wine vinegar
250 ml dry white wine
pinch of saffron
1 onion, thin sliced in rings
1 carrot, thin sliced in rounds
1 lemon, thin sliced in rounds
1 clove garlic
2 bay leaves
2 sprigs of fresh thyme
1 tsp SIDS CRAZY SALT
toast & crackers to serve

Directions

Place the fish in a large heatproof serving dish.
Put the stock, vinegar and wine in a large saucepan. Bring to simmer then add saffron, onion, carrot, lemon, garlic, bay leaves, thyme and SIDS CRAZY SALT. Bring back to the boil and simmer for 5 minutes. Pour the mixture over the fish then set aside to cool. For the best flavour, refrigerate 24 hours before serving with toast & crackers.

Inspired by Fleur Sullivan

History: Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat (escabeche of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and sometimes coloured with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate. It is a common conservation technique, requiring a pH of 4 or lower to effectively stop putrefaction of the product. The dish is common in Spain and has evolved with local modifications in the Spanish-speaking world. It is well represented in Portugal and France. The dish is popular in the Philippines and Guam (both former Spanish colonies) where it is the closest to the original Spanish version: adapting the type of fish the ones locally available but respecting the original technique.