Molho Escabeche

October 3, 2021

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.