Bonito escabeche on the slow cooker

Bonito escabeche on the slow cooker, it is an easy way to preserve fish and make amazing salads with it.

The bonito season begins and one of my favorite ways to enjoy this wonder of the sea is to make bonito escabeche.

I used to cook escabeche in a regular stovetop casserole, but the truth is that this requires keeping an eye on the casserole and a lot of vinegar evaporates during cooking.

A while ago I started cooking the escabeches in the slow cooker, and there is no going back. It is just a fantastic way of cooking anything escabeche.

Bonito escabeche salad:

It is important to store the escabeche bonito in the fridge for 3 days before enjoying it. After 3 days is perfect to make salads with it.

Simply prepare a base of lettuce, take out some of that pickled vegetable and a couple of bonito loins. Use the marinade liquid itself as a dressing and enjoy.

What do I do with all that liquid when the bonito runs out?

Strain all the liquid into a clean jar and store in the fridge, you can use that oil to dress all your salads.

Can I use other fish to do this escabeche?

You can use mackerel when it is in season, it is a delight. Here is the version of mackerel in a regular casserole.

And escabeche chicken or turkey breasts?

Of course, depending on the size they will need some more cooking time. I’ll will share timings soon.

Bonito escabeche on the slow cooker

Recipe by Enara ParraCourse: Salads, Slow Cooker, Fish

Servings

8

servings

Prep time

15

minutes

Cooking time

3

hours 

Ingredients

• 800 g of bonito loins

• 250 ml olive oil

• 250 ml apple cider vinegar

• 5 cloves of garlic

• 2 onions

• 2 carrots

• 1 leek

• 2 sprigs of thyme

• 1 sprig of rosemary

• 2 bay leaves

• 10-12 black peppercorns

• Salt

Directions

• Slice the onion, carrots and leek.
• Place everything in the slow cooker and add a little salt.
• Add the oil and vinegar.
• Add the rosemary, thyme, bay leaf and peppercorns.
• Place the lid on and cook on HIGH for 3 hours.
• When the vegetables are cooked, remove the vegetables into a bowl or plate to make room for the bonito.
• Salt the bonito loins and place them in the pot.nYou have to be covered by the oil.
• Add all the vegetables again.nCover the pot and let the bonito cook with the residual heat.nSlow cooker off.
• When the slow cooker is completety cold, take the bonito, vegetables and all the liquid to a container with a lid.
• Store in the fridge for about 3-4 days before enjoying it.
• Both vegetables and bonito are wonderful for making salads, and the oil can be used as a dressing.