This recipe comes from Rebecca Seal's picturesque cookbook Lisbon: Recipes from the Heart of Portugal. It's a simple dish of fish lightly spiced with bay leaf and garlic, with a strong punch of white wine vinegar.
4-5 oz fillets of oily fish such as mackerel or tuna steaks
onion, thinly sliced
pinch of salt, extra if needed
bay leaf, torn
garlic cloves, thinly sliced
white wine vinegar
finely chopped flat-leaf parsley
In This Recipe
Heat the oil in a frying pan set over medium heat. Gently cook the fish fillets or steaks for a couple of minutes on each side, until cooked through. Remove and set aside.
Pour the oil from cooking the fish into a small pan, add the onion, salt, and bay leaf and sauté gently over a low-medium heat until the onion is translucent. After about 5 minutes, add the garlic and cook for a further 1-2 minutes. Next, add the vinegar and bring to the boil. Turn the heat down and simmer gently for a couple of minutes.
Remove from the heat and allow to cool a little before adding the parsley. Stir, then pour over the cooked fish. Leave to cool before serving at room temperature; alternatively, the escabeche will keep in the fridge for several days. Taste before serving and add more salt if necessary.