Escabeche

Name: Escabeche
Ingredients: 1 pound tuna fillet of, sliced; 1/4 cup kosher salt; 2 bay leaves; 2 garlic cloves mashed; 1/4 cup olive oil; 1 onion large, sliced; 1 teaspoon black peppercorns; 1/2 teaspoon cumin seeds; 1 teaspoon thyme leaves; 1 teaspoon dried oregano leaves; 1 cup fish broth; 1 cup white wine; 1 cup white wine vinegar; 2 bay leaves more

14 ingredients

6 steps

Ingredients

1 pound tuna fillet of, sliced
1/4 cup kosher salt
2 bay leaves
2 garlic cloves mashed
1/4 cup olive oil
1 onion large, sliced
1 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1 teaspoon thyme leaves
1 teaspoon dried oregano leaves
1 cup fish broth
1 cup white wine
1 cup white wine vinegar
2 bay leaves more

Directions

1

Cut fish fillets into 1 inch thick slices. Combine the 1/4 cup salt with 4 cups of water, stir to combine and brine the fish in this mixture for 30-45 minutes. Then remove fish from brine, drain on a paper towel and pat dry.
2

Heat the olive oil in a large pan and add the mashed garlic cloves and 2 bay leaves. Cook in the oil over medium heat until the garlic browns, but don't let the garlic burn or it will turn bitter. Remove the bay leaves and discard.
3

Turn the heat up to medium-high and cook the fish to a good sear You want a good sear on each side of the fish for 1-3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
4

Remove the fish to cool, then add the sliced onion, lower the heat to medium and cook until translucent. Remove to cool.
5

Now add all the remaining ingredients, turn the heat up to high and bring to a boil then turn off the heat and let cool.
6

When everything is at room temperature, pour the sauce into a non-reactive container and add the fish and onions. Store in the refigerator overnight before serving. Will keep refrigerated for up to a week.