Escabeche de Lerenes

Escabeche de Lerenes Recipe - A Delicious Puerto Rican Dish

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 2 hours and 30 minutes | Servings: 6

Introduction

Escabeche de Lerenes is a traditional dish that originates from the Dominican Republic. This flavorful recipe combines lerenes (a type of fish), chicken gizzards, onions, garlic, and a variety of seasonings to create a delicious and unique dish that is sure to impress your taste buds.

History

Escabeche de Lerenes has been a popular dish in the Dominican Republic for many years. It is often served at special occasions and family gatherings, as it is a dish that is loved by many. The combination of flavors and textures in this dish make it a standout in Dominican cuisine.

Ingredients

1 lb (454 g) lerenes
2 lb (907 g) chicken gizzards, stewed and diced
2 large spanish onions
1 head of garlic
2 tbsp pepper-stuffed, diced
0.5 cup virgin olive oil
0.25 cup white vinegar
1 bay leaf
salt (to taste)
pepper (to taste)

How to prepare

Boil the lerenes in water until they are cooked, which should take about 20 minutes. Peel off the hard outer rind.
Boil the chicken gizzards in salt water. Add one envelope of regular sazon, onion powder, and garlic powder (1 spoonful of each). Cook until the chicken is very tender, which should take about two hours. Drain the chicken gizzards and cut them into small pieces.
Cut the onions into thin slices. Take the garlic and puree it in a food chopper or blender. Add olive oil, vinegar, salt, and pepper to taste (you may also add one envelope of plain sazon). Cut each lerene into two or three pieces. Add bananas, chicken gizzards, garlic, onions, and olive oil. Mix well.
Simmer for 10 minutes at 325°F. Cover and allow the mixture to marinate in your refrigerator overnight. Let it stand for at least thirty minutes after removing from the refrigerator.

Variations

Substitute the lerenes with another type of fish, such as tilapia or cod.
Add diced bell peppers or olives for an extra burst of flavor.
Use chicken thighs or pork instead of chicken gizzards for a different twist on this dish.

Cooking Tips & Tricks

Be sure to cook the lerenes and chicken gizzards until they are tender to ensure a delicious final dish.

- Marinating the mixture overnight allows the flavors to meld together and intensify, so be sure to plan ahead for this step.

- Adjust the seasonings to your taste preferences, adding more or less salt, pepper, or vinegar as needed.

Serving Suggestions

Serve Escabeche de Lerenes with a side of white rice and fried plantains for a complete and satisfying meal.

Cooking Techniques

Boil the lerenes and chicken gizzards until tender before adding them to the mixture.

- Simmer the mixture on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use chicken breast instead of chicken gizzards if desired.

- Substitute apple cider vinegar for white vinegar for a slightly different flavor.

Make Ahead Tips

Escabeche de Lerenes can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Escabeche de Lerenes in a decorative serving dish garnished with fresh parsley or cilantro for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a cold beer to complement the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Iron, and Calcium.

Alergens

This recipe contains fish and chicken, so it may not be suitable for those with seafood or poultry allergies.

Summary

Escabeche de Lerenes is a nutritious dish that is high in protein and low in carbohydrates. It is also a good source of vitamins and minerals, making it a healthy choice for a meal.

Summary

Escabeche de Lerenes is a flavorful and unique dish that is sure to impress your family and friends. With a combination of lerenes, chicken gizzards, onions, and seasonings, this dish is a standout in Dominican cuisine. Enjoy this delicious meal with a side of rice and plantains for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I was at a small market in the bustling streets of Madrid, browsing through the colorful stalls filled with fresh produce and local delicacies. I had always been drawn to the vibrant flavors and rich culinary history of Spanish cuisine, and I was eager to learn as much as I could during my time in the country.

As I wandered through the market, my eyes fell upon a stall where an elderly woman was selling jars of pickled fish called Escabeche de Lerenes. The aroma of vinegar, garlic, and herbs wafted through the air, tantalizing my senses. Intrigued, I approached the woman and struck up a conversation with her. She told me that the recipe had been passed down through generations in her family and that it was a traditional dish from the region of Andalusia.

I was immediately captivated by the idea of learning how to make this dish, and the woman graciously agreed to share her recipe with me. She explained that Lerenes, or anchovies, were marinated in a mixture of vinegar, olive oil, garlic, herbs, and spices, creating a tangy and flavorful dish that was perfect for serving as a tapas or appetizer.

I eagerly took notes as the woman walked me through the steps of preparing Escabeche de Lerenes. She started by cleaning and filleting the anchovies, removing the bones and carefully preserving the delicate flesh. She then marinated the fish in a mixture of vinegar, olive oil, garlic, bay leaves, and peppercorns, allowing the flavors to infuse and develop over time.

As the woman worked, she shared stories of her family and their love for cooking. She told me how her grandmother had taught her how to make Escabeche de Lerenes when she was just a young girl, passing down the recipe and the tradition of preparing the dish with care and attention to detail.

I was struck by the connection between food and family, and the way that recipes could serve as a link to the past, connecting us to our ancestors and preserving their memories and traditions. I realized that this was more than just a recipe – it was a piece of history, a story to be shared and treasured.

After the anchovies had marinated for several hours, the woman presented me with a small jar of Escabeche de Lerenes to take home with me. I thanked her profusely for her generosity and promised to carry on the tradition by making the dish for my own family and friends.

Back in my own kitchen, I carefully followed the woman's instructions, taking care to replicate the flavors and techniques she had shown me. As the aroma of vinegar and garlic filled the air, I felt a sense of pride and accomplishment, knowing that I was continuing a culinary tradition that had been passed down through generations.

When I served the Escabeche de Lerenes to my family that evening, they were delighted by the tangy and complex flavors of the dish. They marveled at the way the anchovies had absorbed the marinade, becoming tender and flavorful with each bite. As we sat around the table, sharing stories and laughter, I knew that this recipe had found a special place in our hearts and our kitchen.

Since that day in Madrid, I have made Escabeche de Lerenes countless times, each batch a tribute to the woman who shared her recipe with me and the generations of cooks who came before her. I have passed on the recipe to my own children and grandchildren, ensuring that this traditional dish will continue to be a part of our family's culinary heritage for years to come.

As I sit here now, surrounded by the warmth and laughter of my loved ones, I am filled with a sense of gratitude for the power of food to bring us together and connect us to our past. The recipe for Escabeche de Lerenes may have come from a chance encounter in a market in Madrid, but its legacy lives on in the stories and memories that we share each time we gather around the table to enjoy this delicious dish. And for that, I am eternally grateful.