It may be unfamiliar to some, but those who already know it know how tasty it can be. Learn how to make marinade sauce.
O marinade sauce can accompany a variety of meat and fish dishes, as it has a lot of flavor and intensity.
It is thought that this sauce may have been introduced to the Iberian Peninsula by the Arabs, hence the name derives from the Arabic word “iskabaj”.
Typical of Andalusia, the marinade sauce is especially good with fried sardines or horse mackerel, but it also serves to preserve food for longer, as the vinegar it contains serves as a preservative – and this feature has been used over the centuries.
You should also know that when a dish is seasoned with marinade, ideally, it should be served cold.
- 2 onions
- 4 garlic
- 2 tomatoes
- 2 c. wine vinegar soup
- 2 c. olive oil soup
- pepper and salt qb
- Cut the onions and tomatoes into slices.
- In a pressure cooker or regular cooker, heat the oil and sauté the tomatoes, onions and whole or sliced garlic cloves in it.
- Cook for 10 minutes on low heat and season with salt and pepper.
- After that time add the vinegar, increase the heat and let it boil.
- Cover the fish, store in the fridge and consume the next day.
Spicy marinade sauce
- 3 onions
- 3 cloves of garlic
- 1 bay leaf
- 1.5dl of water
- 1 c. tea filled with sweet paprika
- 1 c. spicy paprika coffee
- Vinegar, salt and pepper qb
- 1 bunch of parsley
- 2dl of olive oil
- Cook the onions in olive oil, cut into thin slices, the chopped garlic, the bay leaf and the parsley.
- Stir occasionally.
- Mix the paprika and vinegar in water.
- When the onion starts to fry, add the paprika and vinegar mixture.
- Season with salt and pepper.
- Cover and simmer over low heat until the onion is cooked.
- Adjust the salt and pour over the cold fried fish.
Article originally published in August 2021. Updated September 2022.