Escabeche
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- Fish
- Olive oil
- Garlic heads
- Parsley
- Ground pimiento (paprika)
- Wine vinegar
Instructions
- Fry the fish whole or cut into slices, depending on the variety. Place it in an earthenware pot.
- In the same oil used to fry the fish, fry the garlic heads and parsley. Pound them together in a mortar until broken down. Add the ground pimiento and vinegar, mixing everything well.
- Transfer the mixture to the pot with the fish and cover generously with good wine vinegar.