pickled fish
(omnivore)

recipe by m-c

Here's what I did with the fish I used to make fish broth in the recipe for crab and corn pudding. That recipe was taken mostly from Alex Garcia's In a Cuban Kitchen (Running Press, 2004), and so is this one -- he calls it escabeche de bonito, pickled tuna, page 92. I did indeed make it with tuna, but any meaty fish would do. Half a pound of trim pieces cost me $2.00, an amazing bargain.

This kind of pickle is made with fully cooked fish, not like the other kind of pickle, a ceviche, which is made with raw fish.

I put the cooked tuna and the broth I hadn't used into the refrigerator, covered with plastic wrap.

Two hours before I was ready to serve it, I removed it from the fridge and stirred in:

• half a cup of cider vinegar
• a Tablespoon of olive oil
• a quarter of a white onion sliced very fine
• 2 Tablespoons of capers
• a pinch of paprika
• a dozen pimento-stuffed green olives, halved

It was a warm day, so I put the bowl back in the refrigerator to cure and served it cold. Room temp would be fine too, on a cooler day.

Questions? Comments? Corrections?
Suggestions? Contributions?
Please let us know!