Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish

Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.

• Ready In: 15 mins
• Serves: 6
• Yields: 1 1/4 cups

Ingredients

• 1⁄2 cup olive oil, left over from frying fish if not too dark or 1⁄2 cup  fresh olive oil
• 1  small onion, finely chopped (about 1/2 cup)
• 6  garlic cloves, finely chopped
• 1  bay leaf
• 1⁄4 cup  finely chopped parsley
• 1  tablespoon paprika or 1  tablespoon  smoked paprika
• 1⁄2 cup cider vinegar or 1⁄2 cup red wine vinegar
• 1⁄2 teaspoon coarse salt (to taste)
• 1⁄4 teaspoon white pepper or 1⁄4 teaspoon black pepper

Directions

1. In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
2. Add the bay leaf, parsley, and paprika.
3. Heat through and remove from the heat.
4. Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.