Molho Escabeche
Molho Escabeche - kvalifood.com
Molho escabeche is a Portuguese vinegar-and-oil marinade traditionally poured warm over fried fish. The dish is served cold after resting, originally as a preservation technique. The generous olive oil and vinegar are essential to the character.
Makes sauce for 4 portions of fried fish
Ingredients
- 200 ml extra-virgin olive oil
- 3 medium onions (ca. 300 g), thinly sliced into half-moons
- 3 garlic cloves (ca. 15 g), thinly sliced
- 1 bay leaf
- 1 tsp sweet paprika (colorau)
- 60 ml white wine vinegar
- salt, to taste
- ground black pepper, to taste
Directions
Heat olive oil in a wide pan over medium heat.
Add onions, garlic, and bay leaf. Cook, stirring occasionally, until onions are soft and translucent (8-10 minutes). Do not brown.
Stir in paprika. Cook 1 minute.
Add vinegar, season with salt and pepper. Simmer gently 2-3 minutes.
Pour warm sauce over fried fish that has cooled to room temperature. Layer fish and sauce in a deep dish.
Cool, cover, and refrigerate at least a few hours, ideally overnight. Serve cold or at room temperature.
Notes
- For a more pronounced vinegar flavor, increase to 100-120 ml.
- Tomato variant (Algarve style): add 2 sliced tomatoes with the onions.
- Parsley: add a handful of chopped flat-leaf parsley at the end.
- Keeps 3-5 days refrigerated.
- Traditionally used with sardines, horse mackerel, or other fried fish.
See Also
Molho de Vilao - Warm Sauteed Sauce (Azorean Style)
Molho de Piri Piri
Molho de Cafe
Molho de Vilao - Cold Vinaigrette (Mainland Style)
