RECIPES

ESCABECHE DE PESCADO

INGREDIENTS

4 Fish of fillets
1/4 cup flour
salt
Black Pepper
2-4 tablespoons olive oil

PREPARATION FOR FISH
Coat each piece of fish with flour, shake off excess flour, and pan fry the fish in a skillet with 2-4 tablespoons cooking oil over medium to high heat
Cook each piece until it’s a golden brown, about 4 minutes per side, or until fish is cooked through
After cooking the fish, transfer the pieces to a deep dish and set aside

INGREDIENTS :
2-4 tablespoons olive oil
3 teaspoon Rumba Peruvian Marinade
1 red onion, sliced
1 pinch salt
1/4 teaspoon oregano
1 cups fish stock
2 teaspoons red wine vinegar
PREPARATION FOR THE SAUCE
1.Heat olive oil, Fry the Rumba marinade
Sauté the onion for a few minutes, Season with salt, pepper and oregano
2.Add the fish stock mix in and add red wine vinegar
3.-Add the bay leaf, reduce heat, and simmer for 10-15 minutes
Remove from heat, and let cool to room temperature
PREPARATION FOR ESCABECHE
Pour picking sauce over fish in dish
Toss the onions to mix well
Let rest for one hour before serving at room temperature
Periodically scoop sauce over fish
Plate individual servings of fish with cooked sweet potato rounds, scoop the sauce with onions over the fish, and garnish with hard boiled egg quarters and Kalamata olives and white rice SERVINGS 4 servings.