Escabeche with Mackerel

Name: Escabeche with Mackerel
Yield: 4 servings
Ingredients: 3/4 cup extra virgin olive oil; 1 1/2 to 2 pounds mackerel fillets, with or without skin; Flour for dredging; Salt and black pepper to taste; 10 garlic cloves, peeled and lightly crushed; 2 bay leaves; 5 fresh thyme sprigs or 1 teaspoon dried; 1/2 teaspoon cayenne, or to taste; 1 cup red wine vinegar or other vinegar; 1 cup red wine; 1 cup chicken stock, preferably homemade (page 160), or water

December 14, 2011

Generally speaking, escabeche is a method used for flavoring (and preserving—but we don’t use it for this purpose) fish after it has been cooked. It’s great with dark-fleshed fish like mackerel, tuna, and bluefish, but it also works nicely with cod and even flatfish like flounder. All that changes is the cooking time, and, of course, the flavor. Serve this as part of a buffet with other South American or almost any Western European dishes.

Recipe notes

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