Spanish Escabeche with Vinegar and Saffron
Fried fish is marinated in an aromatic vinegar-saffron marinade with vegetables and can be enjoyed warm or cold as a traditional Spanish dish.
Ingredients(for 0.5 kg)
Instructions
Prepare and fry fish
15 Min.Season fish with salt, lightly coat in flour and shake off excess. Fry in 60 ml hot olive oil for 2-3 minutes on each side until golden, then drain on kitchen paper and place in a shallow baking dish.
Prepare escabeche marinade
15 Min.Soak saffron threads in 2 tbsp warm water. Slice onions into thin rings and garlic into slices. Saute in remaining olive oil over low heat for 8 minutes until translucent, then add saffron water, vinegar and bay leaves and simmer for 5 minutes.
Marinating
10 Min.Pour the hot escabeche marinade evenly over the fried fish so it is completely covered. Cover with cling film once cooled.
Resting and Serving
12-24 Std.Marinate for at least 12 hours, preferably 24 hours, chilled. Bring to room temperature before serving and serve with fresh parsley and crusty bread.
Pro Tip
Let the escabeche rest in the refrigerator for at least 12 hours – ideally overnight, as the flavors of saffron and bay leaf only fully develop after a longer resting period.
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