Traditional and Tasty Escabeche Recipe: A Spanish Delight

Ingredients

  • 4 whole mackerel, cleaned and gutted
  • 2 cups white wine vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 2 onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 4 sprigs fresh parsley
  • 1 cup olive oil

Steps and instructions

  1. First, score the mackerel on both sides.
  2. Heat a large frying pan over high heat. Add a splash of olive oil and sear the mackerel on both sides until golden brown. Remove the mackerel from the pan and set aside.
  3. In the same pan, add the onions, garlic, carrots, and red bell pepper. Cook over medium heat until the vegetables are softened.
  4. Add the vinegar, water, sugar, and salt to the pan. Stir to dissolve the sugar and salt.
  5. Add the bay leaves, peppercorns, thyme, and oregano to the pan. Bring the mixture to a simmer.
  6. Return the mackerel to the pan, nestling it amongst the vegetables. Cover the pan and simmer for 20 minutes.
  7. After 20 minutes, remove the pan from the heat. Allow the mackerel to cool in the liquid.
  8. Once the mackerel is cool, transfer it and the vegetables to a large dish. Pour over the remaining olive oil.
  9. Cover the dish and refrigerate for at least 24 hours before serving to allow the flavors to develop.
  10. To serve, garnish with fresh parsley.

Tools for making

  • Frying pan - A large frying pan for searing the mackerel and cooking the vegetables.
  • Cutting board - A sturdy cutting board for preparing the onions, garlic, carrots, and red bell pepper.
  • Knife - A sharp knife for slicing the onions, garlic, carrots, and red bell pepper.
  • Large dish - A large dish for transferring and marinating the cooked mackerel and vegetables.
  • Cover or lid - A cover or lid for the frying pan to simmer the mackerel and vegetables.
  • Spatula - A spatula for flipping and removing the mackerel from the pan.
  • Measuring cups - Measuring cups for accurately measuring the vinegar, water, sugar, and salt.
  • Measuring spoons - Measuring spoons for measuring the dried thyme, dried oregano, and peppercorns.

Recipe variations

  • Substitute mackerel with another white fish such as haddock or cod.
  • Add sliced jalapenos or chili peppers for a spicy kick.
  • Include sliced lemons or limes for a citrusy flavor.
  • Experiment with different herbs and spices such as rosemary, thyme, or paprika.
  • Try using apple cider vinegar or rice vinegar instead of white wine vinegar.
  • Add a splash of soy sauce or fish sauce for an umami flavor.
  • Incorporate other vegetables such as zucchini, celery, or cauliflower.
  • For a vegetarian/vegan version, replace the fish with tofu or tempeh.
  • Use a combination of different colored bell peppers for a vibrant presentation.
  • Try grilling or baking the fish instead of pan-searing it.

Recipe overview

Escabeche is a traditional Mediterranean dish that's full of flavor and simple to prepare. This recipe calls for whole mackerel, which are first seared to a golden brown and then slowly simmered with a vibrant mix of vegetables and a tangy vinegar-based sauce. The key to this dish is to let it marinate in the fridge for at least 24 hours. This allows the fish to fully absorb the flavors of the marinade, resulting in a savory, tender, and incredibly flavorful dish. Whether you're new to cooking seafood or a seasoned pro, you'll surely enjoy the depth of flavors in this classic recipe.

Common questions

  1. Can I use a different type of fish for this recipe? Yes, you can use other types of firm-fleshed fish such as snapper, trout, or sea bass.
  2. Can I use a different type of vinegar? While white wine vinegar is traditionally used in escabeche, you can experiment with other types of vinegar like apple cider vinegar or rice vinegar for a different flavor profile.
  3. How long does the escabeche need to marinate? It is recommended to refrigerate the escabeche for at least 24 hours to allow the flavors to develop, but it can be marinated for up to 48 hours if desired.
  4. Can I skip the searing step? Searing the fish before simmering it in the escabeche liquid adds flavor and helps to maintain the fish's texture. It is recommended to sear the fish, but if you prefer, you can skip this step.
  5. Can I add more vegetables to the escabeche? Absolutely! Feel free to add additional vegetables like zucchini, green beans, or cauliflower to the escabeche according to your preference.

Serving dishes and utensils

  • Frying pan - A large frying pan is needed to sear the mackerel and cook the vegetables.
  • Cutting board - A cutting board is necessary for preparing the onions, garlic, carrots, and red bell pepper.
  • Knife - A knife is required for scoring the mackerel and mincing the garlic.
  • Large dish - A large dish is needed for transferring the cooked mackerel and vegetables.
  • Cover or lid - A cover or lid is necessary for simmering the mackerel and vegetables in the liquid.
  • Refrigerator - A refrigerator is required for chilling the dish for at least 24 hours.
  • Garnish - Fresh parsley can be used as a garnish before serving.

Origin stories

Escabeche has a rich history that stretches across continents. It's a culinary technique of marinating and preserving food in a mixture of vinegar, herbs, and spices that has its roots in Persia, where it was initially called "Sikbaj", meaning "vinegar food". As the Moors traveled across North Africa and into Spain during the Middle Ages, they brought this method with them, and it evolved into what we know today as "escabeche". In Spain, escabeche became a popular way to preserve fish and game during hot summer months. From Spain, it spread to Latin America and the Philippines with the Spanish colonizers. Each region adopted and adapted the technique to local tastes, and today you can find different versions of escabeche all over the world, each with its unique twist.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.