Pescaditos En Escabeche A La Andaluza
|Fish/Mackerel / anchovy||12 Small|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Cumin seed||1⁄2 Teaspoon|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
Fry lightly floured fish in 1/4 cup olive oil over medium heat.
When lightly browned put in a recipient, preferably one with a flat surface large enough to accommodate the fish.
Crush the garlic, saffron, Cumin seed, and ginger in a mortar.
Stir in the vinegar and water, salt to taste, and cover the fishes with the mixture.
Put in half a sliced lemon and two bay leaves.
Let it marinate 24 hours before serving.
This dish will keep for several days in a cool place.