Escovitch or Caveached Fish

Name: Escovitch or Caveached Fish
Yield: Serves 4 as a main course, 8 as a first course
Cuisine: Jamaica
Ingredients: 2 medium onions, thinly sliced; 3 green bell peppers, seeded and sliced; 6 peppercorns; ⅓ teaspoon mace; Bay leaf; 3 carrots, scraped and thinly sliced; ½-inch slice fresh ginger root, finely chopped; Salt; 2 tablespoons olive oil; ¾ pint water; Olives and pimentos for garnish; 3 tablespoons olive oil for frying; 2 lb. white fish fillets; 6 tablespoons vinegar, preferably malt or cane

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

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

Ingredients

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

Americas
Jamaica
Fish course
Starter
Pescatarian
Gluten-free
Caribbean

Method

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