Like ceviche, this “pickled” fish dish, Escabeche, is enjoyed during the summer months. We used a refreshingly light and delicious broth that is just as vibrant as the dish itself.
We also cut way back on the amount of olive oil traditionally used in Escabeche, substituting broth for a more flavorful experience.
Ingredients
1 lbfirm, white fish of your choice
3 tablespoonsextra virgin olive oil
1 eachgreen, yellow and red bell peppers, julienned
1small onion, diced
1habanero pepper, seeded and minced
2 cupsvegetable broth
1/2 cupwhite wine vinegar, or any of your vinegar choosing
1 tablespoonfresh basil, chopped
1 teaspoongarlic powder
1/4 teaspoondried ginger
Optional,pinch allspice
As needed,salt and black pepper
Preparation
1
Cut fish into bite-sized pieces; set aside.
2
In a large skillet, add olive oil over medium heat. When hot, add bell peppers, onion and habanero pepper. Stir to combine and cook until all vegetables are crisp tender, about 5 minutes.
3
Stir in the broth, vinegar and all spices as well as the basil. Lay the fish pieces on top, cover, reduce heat to low and simmer until the fish is cooked through.
4
Remove cover to serve hot.
5
NOTE: Classically, the fish in Escabeche is breaded and only cooked about half way before adding to the remainder of ingredients before being refrigerated overnight so that the fish finishes cooking in the acidic marinade. It is then served either cold or at room temperature. If desired, chill the soup completely before serving with crusty bread.
