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  Recipe Home » SeaFoods » Escabeche
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  Escabeche
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 317
Ingredients:
1 lb Fish
Flour, salt and pepper
Oil for frying
3 tbsp Olive Oil
1 small Onion, peeled and thinly sliced
1 Garlic Clove, Peeled and thinly sliced
1 Carrot, Peeled and cut into julienne
1 Celery stick, cut into julienne
1/2 Lemon, peeled and thinly sliced
2 fl White Wine Vinegar
3 fl White Wine
2 tsp Chopped Parsley
1 Bayleaf
Sprig of Fresh Thyme
6 Black Peppercorns
1/2 tsp Mild Paprika
1 tbsp Sugar
Instructions:
Heat the olive oil until moderately hot, sweat the onion, garlic,
carrot and celery for 3 minutes. Add the lemon, parsley, bayleaf and
thyme and stir for a further two minutes. Add salt, peppercorns,
paprika and sugar and mix well. Finally add the vinegar, wine and
enough water to make half a pint. Cut the fish into one or two-inch
pieces, season with salt and pepper, roll in the flour and lightly
fry on both sides in little oil. Dry with kitchen paper and arrange
in a shallow earthenware dish. Pour over marinade, leave to cool and
refrigerate overnight. Serve with lots of crusty bread.

Source: Hugo Arnold, Evening Standard, London
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