Escabeche

Ingredients12

• mackerel fillets800 g
• all-purpose flour60 g
• olive oil120 ml
• yellow onion1
• carrot1
• garlic cloves4
• white wine vinegar150 ml
• dry white wine100 ml
• sweet paprika1 tsp
• bay leaves2
• black peppercorns8
• salt1 tsp

Method

1. Pat the mackerel dry, season with salt, and dust lightly with flour.
2. Heat half the olive oil in a wide pan and fry the fish until just cooked and golden, then set aside.
3. In the same pan, add the remaining oil and gently cook sliced onion, carrot, and garlic until softened.
4. Stir in paprika, bay leaves, and peppercorns, then add vinegar and white wine and simmer for 10 minutes.
5. Return the fish to the pan, spoon the hot marinade over it, and cook briefly without breaking the fillets.
6. Cool to room temperature, then refrigerate in the marinade for at least several hours before serving.