Escabeche With Summer Vegetables

Name: Escabeche With Summer Vegetables
Total time: 1 h 20 min
Yield: 9 servings
Cuisine: mediterranean
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

By Pierre Franey

Total Time: 1 hour 20 minutes
Rating: 3(33)
Notes: Read community notes

Featured in: With Picnic Blankets Unfurled; Feasts of July And Memories Of an Army Chef

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Ingredients

Yield:9 servings

1pound mussels, well scrubbed with beards removed
½cup olive oil
2large leeks, cleaned, trimmed and cut coarsely (about 2 cups)
2cups cubed onions
2tablespoons finely chopped garlic
2small eggplants, about ¾ pound, trimmed, washed and cut into ¾-inch cubes
3large sweet peppers, cored, seeded and cut into large cubes
2medium-size zucchini, about ¾ pound, trimmed, washed and cut into ¾-inch cubes
6plum tomatoes, cored and cut into ½-inch cubes
Salt and freshly ground pepper to taste
½teaspoon red pepper flakes
1teaspoon dried oregano
6sprigs fresh thyme or ½ teaspsoon dried
2bay leaves
24cured black nicoise or Moroccan olives
4tablespoons red wine vinegar
1tablespoon balsamic vinegar
¼cup drained capers
1lemon cut into 12 thin slices, seeds removed
¾pound mahi-mahi fillets, skinless, cut into 1-inch cubes
¾pound monkfish fillets, cut into 1-inch cubes
1pound medium-size shrimp, cleaned and peeled
½cup chopped parsley or coriander

Ingredient Substitution Guide

Preparation

Step 1
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 ½ cup. Remove meat from the shells and set aside.
Step 2
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.
Step 3
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.
Step 4
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.