Parece ser que el origen habría sido introducido en la Península por la gastronomía árabe procedente de Persia. De allí se traería el al-sikbaj (guiso con vinagre). A su vez, los españoles exportarían el método de conserva a América y Filipinas, consiguiendo una mayor difusión de la técnica.
INGREDIENTES:
4 filetes de caballa
1 cebolla grande
2 zanahorias medianas
1 hoja de laurel
1 cucharadita de pimienta negra en grano
2 dientes de ajo
5 cucharadas de aceite de oliva
Vinagre de Jerez
Agua
Sal
Pelad las zanahorias y cortadlas en rodajas de, aproximadamente,medio centímetro. En una sartén grande echad el aceite, los dientes de ajo (aplastados), y las rodajas de zanahoria. Partid la cebolla en trozos y añadid a la sartén, salad al gusto y tapar. Cuando la zanahoria esté blanda y la cebolla doradita, agregad los granos de pimienta, el laurel, el vinagre y el agua. Lavad los filetes de caballa y secadlos bien. Colocadlos en la sartén, cocinad durante un par de minutos (a fuego medio) cubiertos y retirad del fuego.
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"Escabeche" is a cooking technique that has been used for centuries, as the acid that it contains allows food to last longer In Spanish cuisine many products are preserved using it (mussels, rabbit, quails, fish...) and in many cases paprika is added to it.
It seems to have been introduced in the Iberian Peninsula by the Arabs, who would have brought the recipe form Persia. The Persian recipe would be, al-sikbaj (a stew with vinegar). After that, Spaniards would have exported to America an Philippines the technique, contributing to its expansion throughout the world.
INGREDIENTS
4 mackerel fillets
1 big onion
2 medium size carrots
1 bay-leaf
1 teaspoon of black peppercorns
2 garlic cloves
5 tablespoons of olive oil
Xerry Vinegar
Water
Peel the carrots and cut them in slices around half a centimeter. In a big pan place the oil, the garlic cloves (crushed) and the carrot slices. Cut the onion in pieces, add it to the pan, add salt and cover. Once the carrot is soft and the onion golden, add the peppercorns, bay-leaf, vinegar and water. Rinse the mackerel fillets, dry them well and place the in the pan. Cook for a couple of minutes, cover and take it out of the heat.
