MY SIMPLE and DELICIOUS FRESH COD (or Bacalao) in ESCABECHE!

This Escabeche was so delicious, that the family started to serve their plates so fast and I totally forgot to take the cover photo. So, when I realized I hadn’t, I frantically rush to get my phone to at least show you how it looked. Anyway, you have an idea, is not as pretty in this photo as it really was but it was so yummy and they ate it all, smile.
 
Category:  Entrée 
Approx. Prep and Cook Time: 45 Minutes
Approximate Cost:    $13.50 or $3.38 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 4
 
Ingredients for the cod
3 to 4 Cod filet cubed in approx. 2 to 3 inches ($9.75)
1 tbsp. Roasted garlic and herbs (.10)
1 tsp. Turmeric (.10)
3 tbsp. Angie’s basting olive oil (.40)
 
Ingredients for the Escabeche Sauce
¾ c. Angie’s basting oil ($1.50)
1 Onion, chopped (.40)
1 Garlic head, sliced (.60)
3 to 4 Bay leaves (.10)
¼ c. Apple Cider Vinegar (.20)
Salt to taste (.10)
2 tbsp. capers (.25)
 
Directions
Pat dry, cube and season the cod with 1 tbsp. Roasted garlic and herbs, 1 tsp. Turmeric and 3 tbsp. Angie’s basting olive oil. Refrigerate.

In a skillet over medium, add what’s lefts of the basting oil and sauté the onion and garlic until translucent. Then add the 4 bay leaves, ¼ c. Apple Cider Vinegar, salt to taste and 2 tbsp. capers. Cook until all comes together looking great.

On a separate skillet, sauté the cubed fish briefly and then add the fish to the onion, garlic, vinegar, etc. Then mix carefully just to combine, to keep the cubes as visible as possible with minimum breakup. Simmer for few minutes.
 
NOTE: You can eat this dish warm or cold. You can also serve it with steam or pan roasted veggies, Quinoa, Rice, Orzo and slices of avocado. And don’t forget to set aside a good old hot sauce for those who love it.
Done!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil