Marinated Fish

Name: Marinated Fish (Escabeche de Pescado)
Yield: Serves lots
Cuisine: Spain
Ingredients: 1 dried red chilli pepper; Sliced raw onion, green or red pepper and tomato, to garnish; 300ml (½ pint) cold water; 300ml (½ pint) white wine vinegar; 2 teaspoons salt; 300ml (½ pint) dry white wine; 1.5kg (3½ lb) fish — mackerel, herring, sardine, etc., filleted and sliced; 75g (3oz) plain flour; 1 teaspoon fresh thyme; 3 whole cloves; 12 peppercorns; 3 teaspoons paprika; 7 tablespoons olive oil; 5 cloves of garlic, crushed; 3 bay leaves; 1 teaspoon fresh oregano

Escabeche de Pescado

Preparation info

Difficulty
Complex

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

1.5kg (3½ lb) fish — mackerel, herring, sardine, etc., filleted and sliced
75g (

Europe
Spain
Starter
Snack
Pescatarian
Mediterranean

Method

Lightly flour the pieces of fish and fry them in 2-3 tablespoons of the oil for about 3 to 5 minutes, depending on their thickness, removing each piece as it is cooked. Allow them to cool, then place in a shallow earthenware container or other suitable serving dish.

Add the remaining oil to