Oysters En Escabeche

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
6		Whole cloves
1/4 teaspoon	1.3ml	All-spice berries
1/4 teaspoon	1.3ml	Black peppercorns
3		Bay leaves
1 teaspoon	5ml	Dried oregano - crumbled
1		Cinnamon stick - (3/4" long)
1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Onion - thinly sliced (large)
3 cups	330g / 11oz	Carrots - cut into 1/4" dice (small)
3		Garlic cloves - minced
6		Fresh long yellow chiles - roasted, peeled,
		And cut into 1/2" dice
3 tablespoons	45ml	Cider vinegar - or to taste
1 cup	237ml	Mild fish broth, clam juice, or water - generous cup
1 1/2 lbs	681g / 24oz	Shucked oysters, with all their liquid
1/2 teaspoon	2.5ml	Salt - or to taste
1/2		Cilantro, leaves only - finely chopped

Recipe Instructions

In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns. Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon.

In a large heavy skillet, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and chiles and cook for 2 minutes more. Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low. Simmer for 10 minutes. Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry.

When ready to serve, return the mixture to the skillet and add the oysters. Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook). Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired. Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6235 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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