Aromatic Marinade of Sherry Vinegar and Spices

Preparation info
  • Makes About

    500 ml

    • Difficulty


Appears in

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.