Small Marinated Fish Andalusian Style

Recipe Ingredients

		(pescaditos en escabeche a la andaluza)
12		Fresh fish - mackerel - anchovy, or (small) sardine, see * note
1/4 cup	59ml	Olive oil - for frying
2 cups	474ml	Garlic cloves (medium)
1		Saffron
1/2 teaspoon	2.5ml	Cumin seed
1/4 teaspoon	1.3ml	Ginger
1/3 cup	78ml	Vinegar
2/3 cup	157ml	Water
1/2		Lemon - sliced
2		Bay leaves
		Salt - to taste
		Flour - for dusting

Recipe Instructions

* Note: With mackerel it is preferable to use only the fillets, which you can remove from the fish after it is browned.

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.

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.

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.

Source:
Barbara Norman

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