Name: Escabeche
Ingredients: 1 lb Fish; Flour, salt and pepper; Oil for frying; 3 tb Olive Oil; 1 sm Onion, peeled and thinly sliced; 1 Garlic Clove, Peeled and thinly sliced; 1 Carrot, Peeled and cut into julienne; 1 Celery stick, cut into julienne; 1/2 Lemon, peeled and thinly sliced; 2 fl White Wine Vinegar; 3 fl White Wine; 2 ts Chopped Parsley; 1 Bayleaf; Sprig of Fresh Thyme; 6 Black Peppercorns; 1/2 ts Mild Paprika; 1 tb Sugar

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

1	lb	Fish
		Flour, salt and pepper
		Oil for frying
3	tb	Olive Oil
1	sm	Onion, peeled and thinly sliced
1		Garlic Clove, Peeled and thinly sliced
1		Carrot, Peeled and cut into julienne
1		Celery stick, cut into julienne
1/2		Lemon, peeled and thinly sliced
2	fl	White Wine Vinegar
3	fl	White Wine
2	ts	Chopped Parsley
1		Bayleaf
		Sprig of Fresh Thyme
6		Black Peppercorns
1/2	ts	Mild Paprika
1	tb	Sugar

INSTRUCTIONS

Heat the olive oil until moderately hot, sweat the onion, garlic, carrot
and celery for 3 minutes. Add the lemon, parsley, bayleaf and thyme and
stir for a further two minutes. Add salt, peppercorns, paprika and sugar
and mix well. Finally add the vinegar, wine and enough water to make half a
pint. Cut the fish into one or two-inch pieces, season with salt and
pepper, roll in the flour and lightly fry on both sides in little oil. Dry
with kitchen paper and arrange in a shallow earthenware dish. Pour over
marinade, leave to cool and refrigerate overnight. Serve with lots of
crusty bread.
Source: Hugo Arnold, Evening Standard, London
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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