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Catholic Recipe: Pickled Fish

    INGREDIENTS

  • 2 1/2 cups vegetable oil, divided
  • 1 cup vinegar
  • 12 peppercorns
  • 5 teaspoons salt, divided
  • 2 bay leaves
  • 1 1/2 pounds onions, sliced
  • 3 pounds firm-fleshed
  • fish, in 1-inch slices
  • juice of 1 large lime
  • 1/4 cup sifted all-purpose flour
  • 2 large garlic cloves
  • Details

  • Serves: 8
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Puerto Rico

Also Called: Pescado en Escabeche

DIRECTIONS

Mix 2 cups oil, vinegar, peppercorns, 1/2 teaspoon salt, bay leaves, onions in large kettle. Cook 1 hour on low heat. Reserve to cool. Rinse fish; dry. Sprinkle with juice, 4 1/2 teaspoons salt, flour. Heat remaining oil, garlic in large skillet; remove garlic when brown. Brown fish on both sides on moderate heat. Cook 15 minutes more on low heat. Remove from pan; arrange in deep casserole, filling dish with alternate layers of fish slices and cool sauce. Cover. Refrigerate 24 hours before serving. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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