Escabeche With Summer Vegetables Recipe

Name: Escabeche With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mussels, well scrubbed with beards removed; 1/2 cup olive oil; 2 large leeks, cleaned, trimmed and cut coarsely (about 2 cups); 2 cups cubed onions; 2 tablespoons finely chopped garlic; 2 small eggplants, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes; 3 large sweet peppers, cored, seeded and cut into large cubes; 2 medium-size zucchini, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes; 6 plum tomatoes, cored and cut into 1/2-inch cubes; Salt and freshly ground pepper to taste; 1/2 teaspoon red pepper flakes; 1 teaspoon dried oregano; 6 sprigs fresh thyme or 1/2 teaspsoon dried; 2 bay leaves; 24 cured black nicoise or Moroccan olives; 4 tablespoons red wine vinegar; 1 tablespoon balsamic vinegar; 1/4 cup drained capers; 1 lemon cut into 12 thin slices, seeds removed; 3/4 pound mahi-mahi fillets, skinless, cut into 1-inch cubes; 3/4 pound monkfish fillets, cut into 1-inch cubes; 1 pound medium-size shrimp, cleaned and peeled; 1/2 cup chopped parsley or coriander

Servings: persons

1 pound mussels, well scrubbed with beards removed
1/2 cup olive oil
2 large leeks, cleaned, trimmed and cut coarsely (about 2 cups)
2 cups cubed onions
2 tablespoons finely chopped garlic
2 small eggplants, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
3 large sweet peppers, cored, seeded and cut into large cubes
2 medium-size zucchini, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
6 plum tomatoes, cored and cut into 1/2-inch cubes
Salt and freshly ground pepper to taste
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 sprigs fresh thyme or 1/2 teaspsoon dried
2 bay leaves
24 cured black nicoise or Moroccan olives
4 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 cup drained capers
1 lemon cut into 12 thin slices, seeds removed
3/4 pound mahi-mahi fillets, skinless, cut into 1-inch cubes
3/4 pound monkfish fillets, cut into 1-inch cubes
1 pound medium-size shrimp, cleaned and peeled
1/2 cup chopped parsley or coriander

1
Place the mussels in a deep pan, cover tightly and cook over medium heat for about 2 minutes or until they open.
2
Set aside and let cool.
3
Strain the liquid and reserve 1/2 cup.
4
Remove meat from the shells and set aside.
5
In a large heavy pan or casserole, heat the olive oil over medium-high flame.
6
Add the leeks, onions and garlic, and cook, stirring, until wilted.
7
Add the eggplant, and increase heat to high.
8
Cook briefly, stirring.
9
Do not let the garlic brown.
10
Add to the pan the sweet peppers, zucchini, tomatoes, salt and pepper.
11
Stir.
12
Add the pepper flakes, oregano, thyme, bay leaves, olives, red wine vinegar, balsamic vinegar, capers, lemon and the reserved cooking liquid.
13
Cook, stirring for about 10 minutes.
14
Check seasonings.
15
Add the fish fillets, shrimp and cooked mussels.
16
Cover, and cook for about 4 minutes, stirring gently.
17
Let cool, and refrigerate, covered.
18
Serve cold, garnished with sprinkled parsley.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 pound mussels, well scrubbed with beards removed, 1/2 cup olive oil, 2 large leeks, cleaned, trimmed and cut coarsely (about 2 cups), 2 cups cubed onions, and more.

Yes, Escabeche With Summer Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabeche With Summer Vegetables

How did you like this recipe?

Frequently Asked Questions