Small Fish 'Escabeche' With Orange And Tapenade

Western.Chefs's picture

Aug. 14, 2010


Small fish 2 Kilogram (Sardine, Mackerel, Red Mullet, Flying Fish)
Olive oil 2 Tablespoon
For marinade
White wine 100 Milliliter (10 Centiliter)
Orange juice 500 Milliliter (5 Deciliter)
Lemon juice 50 Milliliter (5 Centiliter)
Fish stock 500 Milliliter (5 Deciliter)
Cider vinegar 2 Tablespoon
Vegetables 1/2 Cup (8 tbs) (For Garnish)
Carrots 100 Gram
Turnips 100 Gram
Zucchini 100 Gram
Celery 100 Gram
Fennel 100 Gram
Tomatoes 300 Gram , cubed
Onions 150 Gram
Shallots 50 Gram
Orange 1 , sliced
Lemons 2 , sliced
Thyme leaves 4
Salt To Taste
Pepper To Taste


Fillet the fishes and pan-fry with olive oil until half-cooked.

Remove from heat.

Marinade Mix all the ingredients and leave to marinate overnight.

Vegetables for garnish Slice the onions and chop the shallots.

Stir-fry until fragrant.

Next add the vegetables cut into cubes: carrots, celery, turnips, fennel, zucchini.

Season with salt and pepper and add 2 bay leaves and thyme.

Put in the tomato cubes last.

Cook on low heat until the vegetables are tender.

Check the seasoning at the end and add saffron if needed.

Add the slices of orange and lemon 5 minutes before ready.

Leave to cool

Recipe Summary

Servings: 10

Nutrition Facts

Serving size

Calories 581Calories from Fat 248

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1469 mg61.21%

Total Carbohydrates 53 g17.7%

Dietary Fiber 9 g36%

Sugars 8 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet