Posted Saturday, September 18, 2004
INGREDIENTS (should serve 4)
* 4lb. skinned, filleted fish
* 10 black peppercorns
* 4 onions
* 2 cups of water
* 2 large carrots
* 11/2 cups of green beans
* 1/2 a cup each of malt or white wine vinegar and olive oil
* 1 small red bell pepper
* 1 bay leaf
* 1/2 teaspoon cayenne pepper
* salt to taste
PREPARATION
To prepare Escabeche you need a pot of water to which you add some vinegar and a quarter cup of olive oil. Add some peppercorns, cayenne pepper and bay leaf. Also add salt to flavor. Boil all of these contents at high heat whilst adding some carrots. Cook the whole lot until the contents starts to become tender. At this time, you need to remove the carrots and place them ice cold water. You then do this with your green beans. Put your remaining vegetables to one side. Get yourself a skillet and heat the remaining olive oil at medium heat. Add your fish, which you should have cubed, and brown (both sides of the fish). Once you have finished this, put them on paper towels to drain. Prior to serving this great dish you pour the poaching liquid over fish (and vegetables) and away to join the rest you go!