Small Marinated Fish Andalusian Style (Pescaditos en Escabeche a la Andaluz)
Author: Barbara Norman
  • 12 small fresh fish - mackerel, anchovy, or; see * Note
  • 1/4 Cup olive oil; for frying
  • 2 medium cloves garlic
  • 1 pinch saffron
  • 1/2 teaspoon cumin seed
  • 1/4 teaspoon ginger
  • 1/3 Cup vinegar
  • 2/3 Cup water
  • 1/2 lemon; sliced
  • 2 bay leaves
  • salt, to taste
  • flour; for dusting
  1. * Note: With mackerel it is preferable to use only the fillets, which you can remove from the fish after it is browned.
  2. Fry lightly floured fish in 1/4 cup olive oil over medium heat. When lightly browned put in a recipient, preferably one with a flat surface large enough to accommodate the fish.
  3. Crush the garlic, saffron, cumin seed, and ginger in a mortar. Stir in the vinegar and water, salt to taste, and cover the fishes with the mixture.
  4. Put in half a sliced lemon and two bay leaves. Let it marinate 24 hours before serving. This dish will keep for several days in a cool place.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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