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In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.

• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
• 1 large white onion, sliced 1/4 inch thick
• 3 medium carrots, cut into 1/4-inch dice
• 6 medium cloves garlic, quartered
• 3 whole cloves
• 1/4 teaspoon freshly ground pepper
• 1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water)
• 1/4 cup apple-cider vinegar
• 3 dried bay leaves
• Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
• 1 two-inch piece cinnamon stick, preferably Mexican canela
• Coarse salt
• 3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise

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