Fish Escabeche

Name: Fish Escabeche
Cuisine: Fusion
Ingredients: fish fillets; flour; sweet red bell peppers; green bell peppers; onions; garlic cloves; tomatoes; peppercorns; bay leaves; leeks; vinegar; water; carrots; sugar; olive oil; salt and black pepper; lemon juice; vegetable oil

Submitted by tayla anne

YIELD

servings

PREP

15 min

COOK

READY

Ingredients

POUNDS FISH FILLETS
or steaks

CUP ALL-PURPOSE FLOUR
and salt, to dredge fish

EACH SWEET RED BELL PEPPERS
julienned

EACH GREEN BELL PEPPERS
julienned

MEDIUM ONIONS
finely sliced

EACH GARLIC CLOVES
peeled, minced

EACH TOMATOES
and seeded

TEASPOON PEPPERCORNS

EACH BAY LEAVES *

EACH LEEKS
julienned *

⅓

CUP VINEGAR

⅓

CUP WATER

EACH CARROTS
julienned

TEASPOON SUGAR

CUP OLIVE OIL
or more

X SALT AND BLACK PEPPER
to taste *

X LEMON JUICE *

X VEGETABLE OIL
with 2 tablespoons olive oil, for frying *

Directions

Wash fish with lemon juice.

Rinse.

Season filets with salt and pepper.

Dredge into the flour and salt and deep fry in the hot oil Add the olive oil to a pan. When hot, add the vegetables and cook until the onions are soft. Pour in the vinegar, the water and the rest of the ingredients ( taste), bring to a boil and pour it boiling over the fish. Bring to a new boil. Chill at least 24 hours.