Escabeshe with Fried Cod, Red and Yellow Peppers and Verjus
Spanish cooking and tapas inspire this recipe. Traditionally, the marinade is made with strong vinegar, but we find that using verjus makes the dish more wine-friendly. The fish is fried and allowed to marinate overnight with the raisins and vegetables.
Ingredients
1 pound fresh cod fillet
1 tablespoon flour
Oil for frying
1 large red bell pepper
1 large yellow bell pepper
1/2 yellow onion, thinly sliced
1/4 cup seedless raisins
1 cup Verjus Blanc
1 teaspoon granulated sugar
1 tablespoon chopped parsley
Salt and black pepper to taste
Instructions: Peeling the peppers will help them absorb more of the marinade and will make them easier to digest. To them easier to digest. To peel the peppers: if you have gas burners on your stove, char the outside of the pepper directly over the burner flame. After the pepper is completely black, let it sit for a few minutes so that the skin slides off a little easier. Use the tip of a paring knife to gently scrape off the charred skin. If you don't have a gas range, rub a little oil on the skin of the peppers and place them under a hot broiler for a few minutes. Turn the peppers to char the skin evenly, then proceed as mentioned above.
Cut the peppers in half and remove all seeds. Cut the peppers again, into 1 inch squares and put them in a bowl with the slice onions and raisins. Heat about 2 inches of vegetable oil in a heavy pan to 350†. Cut the fish into bite-sized pieces and dust with the flour. Fry the fish in small batches, removing the fish from the oil with a slotted spoon to drain on paper towels. Add the fish to the vegetables and the marinade. Allow the Escabeshe to marinate for 2 to 3 hours, or overnight in the refrigerator, and serve at room temperature.
Spanish cooking and tapas inspire this recipe. Traditionally, the marinade is made with strong vinegar, but we find that using verjus makes the dish more wine-friendly. The fish is fried and allowed to marinate overnight with the raisins and vegetables.
Ingredients
1 pound fresh cod fillet
1 tablespoon flour
Oil for frying
1 large red bell pepper
1 large yellow bell pepper
1/2 yellow onion, thinly sliced
1/4 cup seedless raisins
1 cup Verjus Blanc
1 teaspoon granulated sugar
1 tablespoon chopped parsley
Salt and black pepper to taste
Instructions: Peeling the peppers will help them absorb more of the marinade and will make them easier to digest. To them easier to digest. To peel the peppers: if you have gas burners on your stove, char the outside of the pepper directly over the burner flame. After the pepper is completely black, let it sit for a few minutes so that the skin slides off a little easier. Use the tip of a paring knife to gently scrape off the charred skin. If you don't have a gas range, rub a little oil on the skin of the peppers and place them under a hot broiler for a few minutes. Turn the peppers to char the skin evenly, then proceed as mentioned above.
Cut the peppers in half and remove all seeds. Cut the peppers again, into 1 inch squares and put them in a bowl with the slice onions and raisins. Heat about 2 inches of vegetable oil in a heavy pan to 350†. Cut the fish into bite-sized pieces and dust with the flour. Fry the fish in small batches, removing the fish from the oil with a slotted spoon to drain on paper towels. Add the fish to the vegetables and the marinade. Allow the Escabeshe to marinate for 2 to 3 hours, or overnight in the refrigerator, and serve at room temperature.
