Blue mackerel 'escabeche' from Eat at the Bar: Recipes Inspired by Travels in Spain, Portugal, Italy and Beyond (page 100) by Matt McConnell and Jo Gamvros

  • saffron
  • shallots
  • ground allspice
  • ground cinnamon
  • coriander seeds
  • lemons
  • lemon thyme
  • Chardonnay vinegar
  • blue mackerel
  • fennel fronds
  • fresh oregano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for up to 10 hours.

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