Escovitch or Caveached Fish

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is the Jamaican version of the Pescado en Escabeche of the Spanish islands.


  • 3 green bell peppers, seeded and sliced
  • 2 medium onions, thinly sliced
  • 3 carrots, scraped and thinly sliced


Combine the peppers, onions, carrots, bay leaf, ginger, peppercorns, mace and salt with the water. Cover and simmer for 30 minutes. Add the olive oil and vinegar and simmer for a minute or two longer. Strain.

Heat the 3 tablespoons of olive oil in a large, heavy frying pan and sauté the fish