RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Fish, Cooked and Marinated: Escabeche - pareve
Archivist's Note: The antecedents of this dish are likely the Iberian peninsula. If not Sephardic in origin, it would have been adopted by Jews for the fact that it is lightly preserved and can be served cold. According to Claudia Roden, modern Sephardic recipes for it proliferate among Jews from North Africa. 2 lbs fish filets or steaks flour w/salt -- to dredge fish 1 red bell pepper -- julienned 1 green bell pepper -- julienned 2 medium onions -- finely sliced 5 cloves garlic -- whole 1 tomato -- peeled and seeded 1 tsp peppercorns 2 bay leaves 1 leek -- julienned 1/3 cup vinegar 1/3 cup water 2 carrots -- julienned 1 tsp sugar 1/2 cup or more olive oil salt and freshly ground pepper -- to taste lemon juice oil w/ 2 tbs olive oil -- for frying 1. Wash fish with lemon juice. Rinse 2. Season filets with salt and pepper. 3. Dredge into the flour and salt and deep fry in the hot oil 4. When frying the last fish 5. Add the olive oil to a pan. When hot add the vegetables and cook until the onions are soft. 6. Pour in the vinegar, the water and the rest of the ingredients ( taste), bring to a boil and pour it boiling over the fish. 7. Bring to a new boil 8. Chill at least 24 hours.
