Escabeche is a Spanish dish that is also very popular throughout the Mediterranean region. This is a marinade made with olive oil and vinegar with fish like sardines, mackerels, and bonitos. Always eaten the following morning.
I bought fresh mackerels for this recipe
- 8 fresh Mackerels
- 2 white onions
- 6 cloves of garlic
- 6 medium tomatoes
- 1 bunch of parsley
- 2 bay leaves
- 100ml of extra virgin olive oil
- 1 teaspoon of harissa or (1 red chilli pepper)
- 1 teaspoon of soft paprika
- A pinch of salt
- A pinch of black pepper
- 100ml of water
- 50ml of apple vinegar
- Sunflower oil
- Plain flour/ all purpose flour
For the Mackerels:
- For this recipe, I kept the head of the fish.
- Make an incision in the belly and remove the viscera.
- Scrape the inside to thoroughly clean and rinse in water.
- Set aside in a colander.
- In a large bowl, pour a little of the flour.
- In a large frying pan, add a little of sunflower oil on a hot heat.
- Deep the mackerels into the flour, remove the excess of flour and deep into the frying pan for 5 minutes.
- Remove and set aside.
For the marinated sauce:
- In a large frying pan add the olive oil, the sliced onion, the sliced garlic, the sliced tomatoes, the chopped parsley, the bay leaves, the harissa, the paprika, the salt and the pepper
- Cook on a medium heat for 10 minutes to let all the flavor and the spices mixed together.
- Add the water and the vinegar.
- Continue to cook for another 5 minutes.
- Add the mackerels into the marinade and cook for 10 minutes on a low heat.
- Remove from the heat.
- Refrigerate the Escabeche until the following morning.
- Serve the following morning and drizzle with a little of vinegar.
This dish is spicy and sour with the vinegar. I suggest you to dip a piece of bread into the sauce, it’s much better.