Name: Escabeche (Aromatic Marinade of Sherry Vinegar and Spices)
Yield: Makes About 500 ml (17 fl oz/2 cups)
Cuisine: Spain
Ingredients: 2 red onions; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 2 garlic cloves, finely sliced pinch of saffron threads; 4 bay leaves; 1 large handful flat-leaf (Italian) parsley, sprigged; 2 carrots, julienned; 250 ml (9 fl oz/1 cup) white wine vinegar; 250 ml (9 fl oz/1 cup) white wine; 1 tablespoon black peppercorns

Preparation info

Makes About
500 ml

Difficulty
Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

Escabeche is a marinade, cooking technique and Nature’s preservative all in one. It is also one of the most delicious ways of preserving fish and partridge. The flavours of the spices and vegetables infuse into the vinegar and wine, which in turn permeate the flesh of the fish. Following is our favourite recipe for this classic style of cooking. It makes a mouth-wateringly sour dish and, because of the high acidity, protects the food from going off.