Escabeche of Vegetables

Cold Braised Vegetables in Vinegar Sauce

Preparation info

  • 12

    servings
    • Difficulty

      Easy

Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

All around the Mediterranean, escabeche is a prized method of preserving food, mainly fish, in a two-part process that goes back at least to the medieval Arabs, who brought it to Europe from wherever they found it. Step one is frying in olive oil. Step two is immersing it in a vinegar sauce.

The word escabeche may be a linguistic ancestor to ceviche, that New World preparation of raw fish “

Ingredients

Method