Gaiado de Escabeche (Bonito in Vinegar Sauce)

Gaiado de Escabeche (Bonito in Vinegar Sauce)




1 kg (35.27 ounces) sliced bonito

Common salt, to taste

Garlic, to taste

Bay leaves, to taste

Onion, to taste

Parsley, to taste

Olive oil and vinegar, to taste




Cover the bonito with salt and let it rest overnight. The following day, wash it, add the garlic and let it cook for 30 minutes. Meanwhile, make a sauce with the onion, garlic, chopped parsley, olive oil and vinegar. Add the fish. Serve with boiled potato or potato with oregano

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