Oysters En Escabeche

• 1 teaspoon cumin seeds
• 6 cloves
• 1/4 teaspoon berries All-spice
• 1/4 teaspoon black peppercorns
• 3 bay leaves
• 1 teaspoon dried oregano crumbled
• 1 piece cinnamon stick 3/4" long
• 1 cup olive oil
• 1 onion thinly sliced
• 3 carrots smalls, cut into 1/4" dice
• 3 garlic cloves minced
• 6 chiles Fresh long yellow, roasted, peeled
• 3 tablespoons cider vinegar or to taste
• 1 cup fish broth Mild, clam juice, or 1 1/2 pounds Shucked oysters, with all their liquid
• 1/2 teaspoon salt or to taste
• 1/2 bunch cilantro leaves only finely chopped

1. In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns. Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon.
2. In a large heavy skillet, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and chiles and cook for 2 minutes more. Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low. Simmer for 10 minutes. Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry.
3. When ready to serve, return the mixture to the skillet and add the oysters. Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook). Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired. Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro.

cumin seeds, cloves, black peppercorns, bay leaves, oregano, cinnamon, olive oil, onion, carrots smalls, garlic, long yellow, cider vinegar, fish broth, salt, cilantro

Taken from www.yummly.com/recipe/Oysters-En-Escabeche-1667053 (may not work)