Pan Seared Red Snapper Escabeche - SippitySup

Ingredients

• 1 boneless and skinless red snapper fillet, about 3/4 lb.
• ¼ cup olive oil, plus 1 tablespoon
• 1 onion, sliced into ¼‑inch slivers
• 1 carrot, cut into ¼‑inch dice
• 3 cloves garlic, peeled and roughly chopped
• 2 whole cloves
• 1/8 teaspoon freshly ground pepper
• 1 cup chicken stock
• 2 tablespoons apple-cider vinegar
• 2 bay leaves, whole
• 3 sprigs fresh oregano, roughly chopped, plus whole sprigs for garnish
• ¼ teaspoon dried marjoram
• 1 one-inch piece cinnamon stick, preferably mexican canela
• coarse salt
• 2 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
• parsley as garnish
• corn tortillas
• 1 ripe avocado, peeled and sliced