Spanish Style Fish Escabeche with Cod
Escabeche is the technique of marinating meats after they’ve been cooked. Common in Spain and Latin America. It creates a tender and flavorful dish
Servings: 4
Ingredients
- ¼ cup extra virgin olive oil divided
- 1 lb cod fillets
- 1 large shallot finely chopped
- 2 piquillo peppers finely diced
- 1 large clove garlic thinly sliced
- 1 tsp sweet smoked paprika
- 2 -3 sprigs fresh thyme
- 1 bay leaf
- ¼ cup sherry vinegar
- 1 large tomato grated
- ½ cup white wine
- Salt and pepper to taste
Instructions
- Cut the cod fillet into large 8 -10 large chunks and season them with salt and pepper
- Heat 2 TBS of the olive oil in a medium sized skillet over medium high heat
- Add the cod chunks and sauté quickly on both sides until heated through and delicately browned.
- Remove from the pan and set aside in a small bowl
- Return the pan to the heat and add the remaining olive oil.
- Add the shallot and piquillo pepper and cook until very tender, about 10 minutes
- Next add the garlic, paprika, thyme and bay leaf and stirt to combine. Cook until the garlic just begins to soften, about 2 - 3 minutes
- Add the sherry vinegar and bring to a quick simmer before adding the grated tomato and white wine
- Cover and let simmer for about 5 minutes.
- Pour the sauce over the fish in the bowl and carefully stir to combine.
- Cover, and allow to rest on the countertop for about 2 hours. If you are going to rest it longer, you will need to move it to the refrigerator.
- Serve at room temperature or cooled. . .