FISH MARINADE( Escabeche de pescado)

Ingredients:
 * 500 gr. Anchovies 
* 1 onion 
* 1 ripe tomato 
* Raw Thyme 
* 2 bay leaves 
* 1 bunch fresh parsley 
* Fresh basil leaves 
* Black peppercorns 
* 6 cloves garlic 
* A glass of dry white wine 
* ½ cup white wine vinegar 
* Extra virgin olive oil 
* Paprika 
* Food coloring 
* Flour for frying 
* Water 
* Salt

Preparation:
We started cleaning the anchovies of viscera and head, and then flouring and frying it with salt, in hot oil. Besides, in a large frying pan with half a finger of the same oil fry the anchovies, gilded teeth whole peeled garlic, then add the onion cut into thin strips and once everything is sautéed, add the paprika and move to quickly incorporate peeled and grated tomatoes. The sauté a few minutes and add the thyme, bay leaf, peppercorns and wine. After boiling a few minutes to evaporate the alcohol in wine, add the vinegar, parsley, basil and salt, then position the fish, so that everything is covered with liquid. Move the bowl a few seconds for every link and let cool.
Enjoy Caminole !

Notes:
For flavor and texture, oily fish remains the best suited for marinades, being in the summer months, when it has more fat, offering a wide range of possibilities for development. This makes them unique, they can be substituted for each other in most recipes, such as this, where the anchovies can be easily replaced by mackerel and horse mackerel.