Marinaded Fish (pescado en escabeche)

Ingredients
500g – 1kg fish (hake, monkfish, mackerel, cod, etc./merluza, caballa, bacalao fresco, etc.)
Flour (harina)
Salt
10-12 garlic cloves (ajo)
2 or 3 bayleaves (laurél)
Parsley (perejil)
Paprika (pimentón dulce)

Method
Heat a good 2-3 finger’s depth of olive oil in a frying pan, and fry about half of the garlic until well browned to flavour the olive oil. Discard these garlic cloves.

Wash and pat the fish dry, season with a little salt, flour all the pieces of fish and, in the same oil (and in various batches) fry the fish on both sides until cooked through. Remove and place on kitchen paper to soak up any excess cooking oil and leave to cool whilst you make the marinade. With some types of fish (generally the smaller ones), it’s easier to fry it with the skin on and remove once cooked through.

To make the marinade, just make up a vinaigrette, using proportions of oil and vinegar to taste – the quantity depending on the amount of fish used (it should be sufficient to half cover the fish). Add a couple of heaped teaspoons of paprika, a sprinkle of dried parsley (or better still freshly chopped parsley), the bay leaves, salt to taste and the remaining cloves of garlic, cut into slivers. Shake well.

Pour the marinade over the fish, turning all the pieces to coat well. Cover and place in the fridge to cool. The fish should keep perfectly in the fridge for a week.  This is handy to have in the fridge, as it makes a quick light evening meal, accompanied by a green salad and some fresh crusty bread.

Marinaded Fish (Pescado en Escabeche)Marinaded Fish (Pescado en Escabeche)Marinaded Fish (Pescado en Escabeche)Marinaded Fish (Pescado en Escabeche)Marinaded Fish (Pescado en Escabeche)Marinaded Fish (Pescado en Escabeche)Marinaded Fish

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