Escabeche

A cooked marinade of olive oil, vinegar, and aromatics, paprika, bay, garlic, that both preserves and flavours. The technique reached Spain through the Moors, from the Persian sikbaj, a vinegar stew, and it spread with Spanish trade as far as the Philippines and Latin America. The fish is fried first, then steeped; the acid tenderises and brightens, and the flavour keeps developing on the shelf. It is the classic treatment for mussels, sardines, and bonito. Eaten cool, on bread, or tipped over rice so the marinade becomes the sauce.