Escabèche is a zesty vegetable dish done in two steps: sautéing the vegetables in olive oil then marinating them in sherry vinegar. A popular way to serve it is with lightly fried anchovies. This recipe is for lovers of mild, white flaky fish. Hake is a member of the cod family found in the waters around Spain, but you can choose any of your favorites, such as sole, flounder, sea bass, or striped bass. The thinner the fillet, the shorter the sauté time will be. For less heat, skip the jalapeño.
Ingredients
- 1/3 cup flour, for dredging
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons extra virgin olive oil, divided use
- 1 pound hake fillet, skinned, cut into 1” strips
- 3 garlic cloves, smashed
- 1 red onion, sliced crosswise, then separated into rings
- 2 carrots, peeled and cut into 3-inch matchsticks
- 2 red or yellow bell peppers, seeded and cut into thin strips
- 1 cup sherry vinegar, preferably Pedro Ximénez 1 jalapeño, sliced in thin rings
- 2 bay leaves
- Optional: 1/4 cup roughly chopped cilantro
Directions
Step 1
In a pie plate, whisk together the flour, salt, and pepper. Place next to your stovetop. Heat a large skillet or frying pan over medium-high heat. When hot, add 3 tablespoons olive oil. Working one piece at a time, coat both sides of the fish in the flour mixture, shake off any excess, and carefully place in the hot pan. Flip the pieces after 2 minutes and brown on the other side. Transfer the fish to large baking dish, preferably one with a lid.
Step 2
Add another 2 tablespoons olive oil to the pan along with the garlic; let the garlic cook for 2 minutes to infuse the oil, then add all the vegetables. Sauté until they begin to soften, about 5 minutes. Add the vinegar, bay leaves, and sliced jalapeño and simmer for 5 minutes. Pour the entire contents of the pan over the fish and drizzle with the remaining tablespoon olive oil. Cool to room temperature, cover, and refrigerate from 3 to 12 hours. Remove the bay leaves and garnish with the cilantro, if desired, before serving at room temperature.
Serves 4