Cape Verdean-style Escabeche

Ingredients

In the Cape Verdean-style Escabeche, we incorporate the unique flavors and ingredients of Cape Verdean cuisine. While the Spanish Escabeche traditionally uses white wine vinegar, we substitute it with a combination of white wine vinegar and palm vinegar, which adds a distinct Cape Verdean touch. Additionally, we enhance the marinade with Cape Verdean spices such as pimenta (Cape Verdean hot pepper), paprika, and bay leaves, giving the dish a delightful kick and depth of flavor. We alse have the original recipe for Escabeche, so you can check it out.

• 2 lbs (900g) fresh tuna or mackerel fillets 2 lbs (900g) fresh tuna or mackerel fillets
• 1 cup (240ml) white wine vinegar 1 cup (240ml) white wine vinegar
• 1 cup (240ml) palm vinegar 1 cup (240ml) palm vinegar
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon pimenta (Cape Verdean hot pepper) 1 teaspoon pimenta (Cape Verdean hot pepper)
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish
• Fresh bell peppers, thinly sliced, for garnish Fresh bell peppers, thinly sliced, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the white wine vinegar, palm vinegar, onions, garlic, bay leaves, paprika, pimenta, salt, and black pepper. Mix well to combine.
2. 2.
   Add the fish fillets to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Remove the fish from the marinade, reserving the marinade for later use.
4. 4.
   Sear the fish fillets in the hot oil for 2-3 minutes on each side until golden brown. Remove the fish from the skillet and set aside.
5. 5.
   In the same skillet, pour in the reserved marinade and bring it to a simmer. Cook for 5 minutes to reduce slightly.
6. 6.
   Return the fish fillets to the skillet, spooning the marinade over them. Cook for an additional 5 minutes, allowing the fish to absorb the flavors.
7. 7.
   Remove the skillet from heat and let the Cape Verdean-style Escabeche cool to room temperature.
8. 8.
   Garnish with fresh parsley and thinly sliced bell peppers before serving.

Treat your ingredients with care...

• Palm vinegar — If palm vinegar is not available, you can substitute it with apple cider vinegar or rice vinegar for a similar tangy flavor.
• Pimenta (Cape Verdean hot pepper) — Adjust the amount of pimenta according to your spice preference. You can also substitute it with cayenne pepper or crushed red pepper flakes.

Tips & Tricks

• For a milder flavor, you can soak the fish fillets in milk for 30 minutes before marinating them. This helps to reduce the fishy taste.
• Serve the Cape Verdean-style Escabeche with crusty bread or boiled yuca for a complete meal.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the marinade while simmering.

Serving advice

Cape Verdean-style Escabeche is best served at room temperature or slightly chilled. Allow the dish to sit for a few minutes after cooking to let the flavors fully develop. Serve it as a main course accompanied by a side of boiled yuca or crusty bread.

Presentation advice

To present the Cape Verdean-style Escabeche beautifully, arrange the fish fillets on a platter and spoon the marinade over them. Garnish with fresh parsley and thinly sliced bell peppers for a pop of color. Serve with a side of boiled yuca or crusty bread.