Escabeche recipe | Christine Manfield

Name: Escabeche recipe | Christine Manfield
Ingredients: 1 tsp cumin seeds; 2 tbsp plain flour; ½ tsp chilli powder; 12 small red mullet fillets, skin on and pin-boned; 300 ml extra-virgin olive oil; 8 cloves garlic, finely chopped; ½ cup red wine vinegar (125ml); 2 fresh bay leaves; 2 sprigs thyme; 1 small red chilli, thinly sliced; 1 tsp Spanish unsmoked sweet paprika; For serving: coriander, dill, mint, at-leaf parsley and oregano leaves, roughly chopped; For serving: crusty bread

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for escabeche by Christine Manfield.

View full recipe on www.gourmettraveller.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.gourmettraveller.com.au.

Share this recipe:

Cooking tools:

Mortar and pestle
Spice grinder
Skillet
Saucepan
Mixing bowl
Measuring spoon
Chef's knife
Cutting board
Dish
Aluminum foil
Plate
Stove
Spoon
Whisk
Kitchen timer

Ingredients

1 tsp cumin seeds
2 tbsp plain flour
½ tsp chilli powder
12 small red mullet fillets, skin on and pin-boned
300 ml extra-virgin olive oil
8 cloves garlic, finely chopped
½ cup red wine vinegar (125ml)
2 fresh bay leaves
2 sprigs thyme
1 small red chilli, thinly sliced
1 tsp Spanish unsmoked sweet paprika
For serving: coriander, dill, mint, at-leaf parsley and oregano leaves, roughly chopped
For serving: crusty bread