Name: Spanish-Inspired Escabeche with Red Peppers and Saffron
Cook time: 240 min
Total time: 240 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup all-purpose flour; 0.25 cup olive oil; 2 pounds thin white-fleshed fish fillets; 1 medium yellow onion (chopped); 2 garlic cloves (minced); 2 jarred roasted red bell peppers or jarred whole pimientos (shredded into thin strips); 2 teaspoons stemmed thyme or 1 teaspoon dried thyme; 0.25 teaspoon saffron; 1 cup sherry vinegar; 2 bay leaves; 1 teaspoon sugar; 0.5 teaspoon salt; 0.5 teaspoon freshly ground black pepper

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Spanish-Inspired Escabeche with Red Peppers and Saffron — Formulation & Method | CuliNect