PESCADO EN ESCABECHE (FISH IN PICKLE (HOT))

 

This dish is usually served with “papas arrugadas” or boiled peeled potatoes and is tastier if prepared the day before.

 

1 kg fish

½ small Canarian loaf (hard)

1 head garlic

1 hot red pepper

1 teaspoon pimentón

oil

vinegar (or white wine)

water

thyme

bay leaf

oregano

salt

 

Clean and slice the fish, salt and fry. Arrange fried pieces of fish in a saucepan.

Fry the garlic and croutons in the same oil as the fish. Sprinkle the fried bread with a little vinegar.

Pound the garlic in a mortar with a little salt and a small portion of the hot red pepper, the latter having previously been soaked in hot water. Mix with the fried bread and add to the frying-pan with the oil used for frying the fish, together with the water, pimentón, thyme, bay leaf and oregano. Simmer briefly, pour over the fried fish and boil for a few minutes.

 

Serves 4.

 

country : Canary Islands

course : fish dish

 

source : The Best of Canary Island Cookery : selected recipes from the Canary Islands including desserts and liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz