Escovitch

Ingredients

• onions

  peeled, sliced paper-thin
  4 medium
• carrots

  scraped, sliced paper-thin
  2 large
• green peppers

  cut into strips ¼"
  2 medium
• bay leaf

  crumbled
  2 medium
• red pepper

  crushed
  ½ tsp
• salt
  1 tbsp
• black pepper

  freshly ground
  1 unit
• white wine vinegar
  ½ cup
• olive oil
  6 tbsp
• cold water
  2 cups
• red snapper

  skinned, filleted
  2 lb