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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
Scabechi
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Cooking is just as creative and
imaginative an activity as a drawing, or wood carving or music. And cooking draws upon
your every talent; and science, mathematics, energy, history and experience. Julie Childs |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 10.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click here for more information |
Serves 12
- 2 pounds mackerel, kingfish or other firm
white-fleshed fish fillets
- 3 tablespoons butter
- 6 small yellow onions, sliced
- 2 tablespoons corn oil
- 1 1/2 cups water
- 1/2 cup Roland white wine vinegar or cider
vinegar
- 4 small carrots, sliced very thin lenghtwise
- 4 madame jeanet hot peppers, cut in eights
or taste
- 3 bay leaves
- 2 teaspoons salt
- 12 black peppercorns
- 2 cloves of garlic, crushed
- 1 tablespoon capers, drained
- 6 pimento stuffed olives, sliced
In large skillet, fry fish fillets in
butter until golden brown on both sides. Place in earthenware or glass bowl.
In cleaned or other skillet, sauté
sliced
onions in oil until golden but not browned. Add remaining ingredients and bring to a oil.
Cool.
Pour over fish and let stand at least 24
hours, covered and chilled.
Can be served either as a cold appetizer or
hot fish course, reheated gently just before serving.
Bon Appetit!
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