Escabeche With Summer Vegetables Recipes
ESCABECHE WITH SUMMER VEGETABLES
Steps:
- Place the mussels in a deep pan, cover tightly and cook over medium heat for about 2 minutes or until they open. Set aside and let cool. Strain the liquid and reserve 1/2 cup. Remove meat from the shells and set aside.
- In a large heavy pan or casserole, heat the olive oil over medium-high flame. Add the leeks, onions and garlic, and cook, stirring, until wilted. Add the eggplant, and increase heat to high. Cook briefly, stirring. Do not let the garlic brown.
- Add to the pan the sweet peppers, zucchini, tomatoes, salt and pepper. Stir. Add the pepper flakes, oregano, thyme, bay leaves, olives, red wine vinegar, balsamic vinegar, capers, lemon and the reserved cooking liquid. Cook, stirring for about 10 minutes. Check seasonings.
- Add the fish fillets, shrimp and cooked mussels. Cover, and cook for about 4 minutes, stirring gently. Let cool, and refrigerate, covered. Serve cold, garnished with sprinkled parsley.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams
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