Small Marinated Fish Andalusian Style (Pescaditos en Escabeche a la Andaluz)
Recipe type: Seafood
Serves: 12
  • 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
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.